Brazilian Chicken Stew

Ingredients

• •1.5 lbs (680g) boneless, skinless chicken thighs
• •2 tbsp olive oil
• •1 medium onion, chopped
• •3 cloves garlic, minced
• •1 bell pepper, diced
• •1 medium carrot, diced
• •1 medium zucchini, diced
• •1 can (14 oz) diced tomatoes
• •1 cup low-sodium chicken broth
• •1 tsp ground cumin
• •1 tsp smoked paprika
• •1/2 tsp cayenne pepper (adjust to taste)
• •Salt and pepper to taste
• •Fresh cilantro for garnish (optional)
• •4 cups cooked white rice

Instructions

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat.

2. 2

   Add chopped onion and minced garlic; sauté for about 3-4 minutes until softened.

3. 3

   Add chicken thighs to the pot, cooking until browned on all sides, about 5-6 minutes.

4. 4

   Stir in bell pepper, carrot, and zucchini; cook for an additional 5 minutes, stirring occasionally.

5. 5

   Add diced tomatoes, chicken broth, cumin, paprika, cayenne, salt, and pepper; bring to a boil.

6. 6

   Reduce heat to low, cover, and let simmer for 30 minutes, stirring occasionally.

7. 7

   Remove the lid and cook for another 5-10 minutes to thicken the stew if desired.

8. 8

   Serve the stew over cooked rice and garnish with fresh cilantro if using.