Oh, I was not sure what “braised” chicken was, but I think that fits better than “stew”.
The ingredients were tomatoes, bell peppers, carrots, onions, garlic, parsley. On the spices side, it was heavy on paprika, thyme, bay leaves, salt & pepper.
It’s a “Balkan” dish, but I think many cuisines in eastern and southern Europe have variations on this.
Oh, I was not sure what “braised” chicken was, but I think that fits better than “stew”.
The ingredients were tomatoes, bell peppers, carrots, onions, garlic, parsley. On the spices side, it was heavy on paprika, thyme, bay leaves, salt & pepper.
It’s a “Balkan” dish, but I think many cuisines in eastern and southern Europe have variations on this.
Braised, to me anyways, just means browned, then cooked slow and low, till tender, starting to fall off bone.
That sounds delicious. Pretty much the same ingredients except for the paprika, which inspires me to make something similar. Thank you!
Somewhere around poland we stop using bell peppers in our east euro cuisine since they do not exist