Chicken Stew

Ingredients

• 900 g chicken thighs (3 pieces)
• 2 bell peppers (1 red, 1 yellow)
• 3 onions
• 2 sprigs thyme
• 375 g cherry tomatoes (5 tomatoes)
• 2 tbsp olive oil
• Salt
• Pepper
• 3 tbsp tomato paste
• 400 ml Poultry broth
• 2 tbsp Worcestershire sauce
• 250 g corn (frozen)

Instructions

1. 1.

   Wash and pat dry the chicken thighs, remove the skin, separate the meat from the bones, and roughly cube.

2. 2.

   Quarter the bell peppers, deseed, wash, and cut into 1 cm cubes.

3. 3.

   Peel and dice the onions.

4. 4.

   Wash thyme, shake off excess dirt, pluck leaves, chop. Wash tomatoes, trim stem ends, and dice them.

5. 5.

   Heat oil in a heavy pot, sauté the pepper and onion cubes over medium heat for 5-6 minutes until the onions are light brown.

6. 6.

   Add thyme and season with salt and pepper.

7. 7.

   Stir in tomato paste and cook briefly.

8. 8.

   Add chicken pieces and diced tomatoes with broth and Worcestershire sauce, bring to a boil, cover and simmer on low heat for 25 minutes.

9. 9.

   Add corn, bring back to a boil, simmer another 5 minutes, then season the stew with salt and pepper.