Description

Ingredients

• Chicken base 🍗
• 🍗 750 g boneless chicken thighs, cut into large pieces (1.65 lb) Original: 🍗 750 g boneless chicken thighs, cut into large pieces (1.65 lb)
• 🧂 5 g fine sea salt (¾ tsp / 0.18 oz) Original: 🧂 5 g fine sea salt (¾ tsp / 0.18 oz)
• ⚫ 2 g black pepper (1 tsp / 0.07 oz) Original: ⚫ 2 g black pepper (1 tsp / 0.07 oz)
• 🌶️ 3 g sweet paprika (1½ tsp / 0.1 oz) Original: 🌶️ 3 g sweet paprika (1½ tsp / 0.1 oz)
• 🫒 30 ml olive oil (2 tbsp / 1 fl oz) Original: 🫒 30 ml olive oil (2 tbsp / 1 fl oz)
• Vegetable kavarma base 🫑
• 🧅 220 g yellow onions, thinly sliced (1½ cups / 7.8 oz) Original: 🧅 220 g yellow onions, thinly sliced (1½ cups / 7.8 oz)
• 🫑 300 g red and yellow peppers, sliced (2 cups / 10.6 oz) Original: 🫑 300 g red and yellow peppers, sliced (2 cups / 10.6 oz)
• 🍄 250 g brown mushrooms, thickly sliced (3 cups / 8.8 oz) Original: 🍄 250 g brown mushrooms, thickly sliced (3 cups / 8.8 oz)
• 🧄 15 g garlic, finely chopped (5 cloves / 0.53 oz) Original: 🧄 15 g garlic, finely chopped (5 cloves / 0.53 oz)
• 🍅 300 g crushed tomatoes or chopped ripe tomatoes (1¼ cups / 10.6 oz) Original: 🍅 300 g crushed tomatoes or chopped ripe tomatoes (1¼ cups / 10.6 oz)
• 🫒 30 ml olive oil (2 tbsp / 1 fl oz) Original: 🫒 30 ml olive oil (2 tbsp / 1 fl oz)
• 🌶️ 4 g sweet paprika (2 tsp / 0.14 oz) Original: 🌶️ 4 g sweet paprika (2 tsp / 0.14 oz)
• 🌶️ 2 g smoked paprika (1 tsp / 0.07 oz) Original: 🌶️ 2 g smoked paprika (1 tsp / 0.07 oz)
• 🍃 2 bay leaves Original: 🍃 2 bay leaves
• 🧂 4 g fine sea salt (¾ tsp / 0.14 oz) Original: 🧂 4 g fine sea salt (¾ tsp / 0.14 oz)
• ⚫ 1 g black pepper (½ tsp / 0.04 oz) Original: ⚫ 1 g black pepper (½ tsp / 0.04 oz)
• Finish 🌿 Original: Finish 🌿
• 🌿 20 g fresh parsley, chopped (½ cup / 0.7 oz) Original: 🌿 20 g fresh parsley, chopped (½ cup / 0.7 oz)
• 🍋 10 ml lemon juice (2 tsp / 0.34 fl oz) Original: 🍋 10 ml lemon juice (2 tsp / 0.34 fl oz)
• 🫒 15 ml olive oil, for gloss (1 tbsp / 0.5 fl oz) Original: 🫒 15 ml olive oil, for gloss (1 tbsp / 0.5 fl oz)
• 🥖 350 g crusty bread, for serving (12.3 oz) gluten Original: 🥖 350 g crusty bread, for serving (12.3 oz)

Preparation

• Season the chicken 🍗 Place the chicken pieces in a bowl. Add salt, black pepper, sweet paprika, and olive oil. Toss well and let the chicken rest for 10 min while preparing the vegetables.
• Brown the chicken 🔥 Heat a wide heavy pan over medium-high heat. Add the chicken and sear for 5–6 min, turning once, until golden on the outside. Remove to a plate. The chicken does not need to be fully cooked yet.
• Soften the onions 🧅 Add olive oil to the same pan. Add the onions and cook for 6 min, stirring often, until soft, sweet, and lightly golden around the edges.
• Add peppers and mushrooms 🫑 Add the sliced peppers and mushrooms. Cook for 8–9 min until the mushrooms brown slightly and the peppers begin to collapse into the sauce base.
• Build the paprika tomato sauce 🍅 Add garlic, sweet paprika, smoked paprika, bay leaves, salt, and black pepper. Stir for 45 sec, then add the tomatoes. Simmer for 5 min until glossy and fragrant.
• Return and simmer 🍲 Return the chicken and its juices to the pan. Cover and simmer over medium-low heat for 18 min, stirring once or twice, until the chicken is tender and the sauce thickens around it.
• Finish fresh ✨ Remove the bay leaves. Stir in parsley, lemon juice, and the final olive oil. Let the kavarma rest for 5 min before serving with crusty bread.

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Nutritional Value

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