Keto Portuguese Chicken Stew (Frango Estufado)

Ingredients

• about 680 g Chicken Thighs (boneless, skinless)
• 1 medium Onion (chopped)
• 1 medium Bell Pepper (chopped)
• 4 cloves Garlic (minced)
• 1 can (14 oz) Diced Tomatoes (canned)
• 1 cup Chicken Broth
• 2 tbsp Olive Oil
• 1 tsp Smoked Paprika
• 1 leaf Bay Leaf
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat, which is 175°C. Add the 2 tablespoons of olive oil.
2. 2Add the about 680 g of chicken thighs to the hot oil. Brown the chicken on all sides for about 3-4 minutes per side, until it has a nice golden-brown color. Remove the chicken from the pot and set it aside on a plate.
3. 3Add the 1 medium onion (chopped) and the 1 medium bell pepper (chopped) to the same pot. Cook, stirring occasionally, until they are softened, about 5 minutes. Add the 4 cloves of garlic (minced) and cook for 1 more minute until fragrant, stirring constantly.
4. 4Pour in the 1 can (about 400 g) of diced tomatoes and the 1 cup of chicken broth. Stir in the 1 teaspoon of smoked paprika, the 1 bay leaf, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper.
5. 5Return the browned chicken thighs to the pot. Make sure the chicken is mostly submerged in the liquid. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 25-30 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 74°C.
6. 6Carefully remove and discard the 1 bay leaf from the pot. Serve the Keto Portuguese Chicken Stew hot.

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