Vegetable stew with chicken pieces

Ingredients:

• 1 lb (450g) chicken thighs or breasts (cut into bite-sized pieces)
• 2 tbsp olive oil
• 1 onion (chopped)
• 3 garlic cloves (minced)
• 2 carrots (peeled and sliced)
• 2 potatoes (peeled and diced)
• 1 zucchini (sliced into rounds)
• 1 bell pepper (diced)
• 1 cup green beans (trimmed)
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp thyme (dried or fresh)
• 1 tsp paprika
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley (chopped, for garnish)

Instructions:

1. Cook the Chicken:

   • Heat 1 tbsp of olive oil in a large pot over medium heat.
   • Season the chicken pieces with salt and pepper, then add them to the pot. Cook for 5-7 minutes until browned on all sides. Remove the chicken and set it aside.

2. Sauté the Vegetables:

   • In the same pot, add the remaining 1 tbsp of olive oil.
   • Sauté the onions, garlic, carrots, and bell pepper for about 3-4 minutes, until the onions are softened.

3. Add Potatoes and Broth:

   • Add the diced potatoes, green beans, and zucchini to the pot.
   • Pour in the chicken broth and the can of diced tomatoes with their juice.
   • Stir in the thyme, paprika, bay leaf, and season with more salt and pepper to taste.

4. Simmer:

   • Bring the stew to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes, or until the vegetables are tender.

5. Add Chicken Back:

   • Return the cooked chicken pieces to the pot.
   • Simmer uncovered for an additional 10 minutes to let the flavors meld together.

6. Serve:

   • Remove the bay leaf before serving.
   • Garnish with fresh parsley and serve hot with crusty bread or over rice.

Enjoy this wholesome, hearty vegetable stew with tender chicken!