Roasted Pepper Stew with Chicken

The peppers are roasted in the oven or on the grill until the skin becomes black and peels off easily, then they are cleaned of their skin and cut into thin strips or cubes, depending on preference. This step is essential, as roasted peppers add a rich flavor and a special aroma to the dish. Meanwhile, to ensure a tender texture, the chicken thighs can be lightly boiled in water or chicken broth for a few minutes to prepare them before adding them to the stew.

In a deep pot or saucepan, heat a few tablespoons of olive oil along with a small amount of water or chicken broth, so that the oil does not burn. When the oil is well heated, add the finely chopped onion, letting it sauté for about 5 minutes until it becomes translucent and starts to release its aromas. Then, pour in the tomato juice or the broth dissolved in 250-300 ml of chicken broth, stirring gently to combine the ingredients.

After letting the onion cook a little, add the boiled chicken meat and the chopped roasted pepper. It is important to mix well to ensure that all the ingredients blend harmoniously. Season everything with salt and pepper to taste, and now we can let the stew simmer to enrich the flavors. If we notice that the stew is too thick, we can gradually add chicken broth to achieve the desired consistency.

In a separate bowl, dissolve the starch in a few tablespoons of cold water, mixing well to avoid lumps. After the stew has cooked and the flavors have blended, pour the starch mixture over the food and let it come to a boil for about 5 minutes. This step will help thicken the sauce and create a creamy texture. Finally, add finely chopped herbs, which will bring an extra freshness and color to the dish. Serve the stew hot, alongside a side of polenta or fresh bread, to savor every bite. This recipe is not only delicious but also comforting, perfect for a family meal or with friends.