Gluten-Free Argentine Chicken and Rice Stew

Ingredients

• 1.5 lbs Chicken thighs
• 2 tbsp Olive oil
• 1 medium Onion
• 1 medium Red bell pepper
• 3 cloves Garlic
• 28 oz Crushed tomatoes
• 4 cups Chicken broth
• 1 cup White rice
• 1 tsp Smoked paprika
• 1 tsp Dried oregano
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Fresh parsley

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven over medium heat (350°F/175°C). Add the 2 tablespoons of olive oil and let it warm for about 1 minute.
2. 2While the oil heats, season the 1.5 lbs of chicken thighs all over with the 1 teaspoon of salt, 0.5 teaspoon of black pepper, 1 teaspoon of smoked paprika, and 1 teaspoon of dried oregano.
3. 3Carefully place the seasoned chicken thighs into the hot oil. Sear them for 3-4 minutes per side, until they are nicely browned. Once browned, remove the chicken from the pot and set it aside on a plate.
4. 4Add the 1 medium onion and the 1 medium red bell pepper to the same pot. Cook, stirring occasionally, for 5 minutes, or until they begin to soften. Add the 3 cloves of garlic and cook for 1 more minute, stirring constantly, until fragrant.
5. 5Pour in the 28 oz of crushed tomatoes and the 4 cups of chicken broth. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the liquid to a gentle simmer.
6. 6Add the 1 cup of white rice to the pot and stir to combine. Return the seared chicken thighs to the pot, nestling them into the liquid. Cover the pot tightly with a lid.
7. 7Reduce the heat to low and let the stew simmer for 25-30 minutes. Check after 25 minutes; the rice should be tender and the chicken should be cooked through, reaching an internal temperature of 165°F (74°C).
8. 8Remove the chicken thighs from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and stir in the 2 tablespoons of fresh parsley. Serve hot.

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