2 kg of chicken thighs
1/2 teaspoon of salt
1/2 teaspoon of paprika
4 cloves of garlic, minced
1/2 teaspoon of coriander
1/2 teaspoon of black pepper
1/2 cup of all-purpose flour (60 g)
3 tablespoons of olive oil
2 1/2 cups of water (600 ml)
3 small zucchinis (700 g), sliced into 2 cm thick rounds
1 medium red bell pepper, cut into 1 cm squares
1/3 cup of green onion, thinly sliced
2 kg of chicken thighs
1/2 teaspoon of salt
1/2 teaspoon of paprika
4 cloves of garlic, minced
1/2 teaspoon of coriander
1/2 teaspoon of black pepper
1/2 cup of all-purpose flour (60 g)
3 tablespoons of olive oil
2 1/2 cups of water (600 ml)
3 small zucchinis (700 g), sliced into 2 cm thick rounds
1 medium red bell pepper, cut into 1 cm squares
1/3 cup of green onion, thinly sliced
Remove the skin from the chicken thighs and debone them
Cut into 4 cm pieces, place in a bowl and season with salt, paprika, garlic, coriander, and black pepper
Dredge in all-purpose flour, coating well and reserve
In a large skillet, heat the olive oil over high heat
Add the chicken and cook, stirring constantly with a wooden spoon and adding 1 cup of water as needed, until browned (about 10 minutes)
Add the remaining water and let simmer
Reduce heat to low and cook until the chicken is tender (about 5 minutes)
Add the zucchini and bell pepper and cook over high heat until the zucchini is tender (about 8 minutes)
Transfer to a bowl, sprinkle with green onion and serve immediately
584 calories per serving
Note: If desired, prepare this stew ahead of time without adding the zucchini and bell pepper
Let cool, transfer to a bowl, cover with plastic wrap or aluminum foil and refrigerate
Before serving, reheat over medium heat, adding the zucchini and bell pepper.
