Sunday Chicken Stew

Method

1. Cut the bell peppers in half, remove stem and seeds, then cut into strips.
2. Cut the onion in half, then cut each half into four large pieces.
3. Mince the garlic finely. (No need to remove the germ as it cooks for a long time).
4. In a large pot, add the minced garlic, chopped chili pepper (to taste), and a generous drizzle of olive oil. Sauté until the garlic begins to brown.
5. Add the chicken pieces and brown on all sides over medium heat for 5-6 minutes.
6. Meanwhile, cut the cherry tomatoes in half.
7. Remove the chicken from the pot and set aside.
8. Add the onion and bell peppers to the pot. Cook over medium-high heat, seasoning with a little salt for the peppers.
9. Add a splash of vinegar (white wine or apple cider) and let it evaporate over high heat for about 2 minutes.
10. Add the cherry tomatoes, stir well, then reduce the heat, cover, and cook for 4-5 minutes until the vegetables release their liquid.
11. Return the chicken to the pot. Add the paprika (sweet, hot, or smoked), salt, and pepper. Pour in half a glass of water. Stir to combine.
12. Cover and cook over medium heat for 25 minutes.
13. Meanwhile, peel and cut the potatoes into large chunks.
14. After 25 minutes, add the potatoes to the pot. Add a little more salt. Cover and cook for another 25 minutes without stirring.
15. Turn off the heat. Add chopped parsley and optional fresh coriander leaves. Cover and let rest for 10 minutes before serving.
16. Serve the stew over rice if desired.