Chicken stew with sweet potato and fresh herbs

Ingredients

• ingredients for seasoning the chicken
• 1 1/2 kg chicken thighs
• 1 1/2 tsp salt
• 1 tsp paprika powder
• 1/2 tsp crushed pepper
• 1 tbsp chopped fresh oregano
• 1 tbsp chopped fresh rosemary
• 1/4 cup oil for frying
• 1 cup diced onion
• 3 cloves garlic, sliced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 226 g/8 oz. mushrooms, quartered
• 3 carrots, sliced
• 565 g sweet potatoes, cut into chunks
• 3/4 cup chicken broth
• 1/4 cup white wine
• 1 cup tomato sauce

Steps

1. Wash the chicken legs with cold water and dry them with paper towels. Use a knife to separate the thighs from the drumsticks at the joint. In a small bowl, mix the salt and paprika and add to the chicken along with the oregano and rosemary. Coat the chicken well with the spices. Let it rest in the refrigerator and prepare the rest of the ingredients.
2. Heat the oil in a frying pan and brown the drumsticks on both sides, then set aside. In the same unwashed pan, sauté the onion and garlic for 1 minute. Add the rest of the vegetables except the sweet potato and sauté.
3. Add the chicken broth, wine, and tomato sauce, stir, and heat. Place the vegetables in a baking dish. Place the chicken on top of the vegetables and arrange the sweet potato around it.
4. Cover the dish with parchment paper and aluminum foil. Bake for 40 minutes at 190°C/375°F. Then uncover and finish cooking under the broiler for 15 minutes. If there is any excess oil, gently blot it with a paper towel to absorb it. Serve immediately.
5. You can watch this video in Spanish. www.youtube.com/@JonMichelena1