Clay Pot Cooking: Unlock Flavor
A hearty and flavorful chicken stew slow-cooked to perfection in a traditional clay pot, infusing every ingredient with deep, rich flavors and tender textures.
Ingredients
- 1 lb boneless skinless chicken thighs
- 2 tbsp olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 2 medium carrots chopped
- 2 medium potatoes peeled and diced
- 1 cup chicken broth
- 1 400g can diced tomatoes undrained
- 1 tsp dried thyme
- 0.5 tsp smoked paprika
- 0.25 cup fresh parsley chopped
- Salt to taste
- Black pepper to taste
Instructions
- If using an unglazed clay pot, soak the pot and lid in cold water for at least 30 minutes. Drain well.
- Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken and set aside.
- Add onion to the skillet and cook until softened, about 5 minutes. Add garlic, carrots, and potatoes, cooking for another 3-4 minutes.
- Transfer the sautéed vegetables to the clay pot. Add the browned chicken, chicken broth, diced tomatoes, dried thyme, and smoked paprika. Season with salt and pepper.
- Place the lid on the clay pot and put it into a cold oven. Set the oven temperature to 375°F (190°C) and bake for 1 hour and 45 minutes to 2 hours, or until chicken is very tender and vegetables are cooked through.
- Carefully remove the clay pot from the oven. Let it rest for a few minutes before serving. Garnish with fresh parsley.
Notes
For best results, use an unglazed clay pot and soak it thoroughly before use. Adjust seasoning to taste. Serve with crusty bread or rice to soak up the delicious sauce.