Braised Chicken with Sweet Potatoes

Ingredients

• 8 Chicken Thighs (Boneless or 2 large breast cut into 4)
• 2 tbsp Olive Oil
• 2 tbsp Butter
• 2 med Sweet Potatoes (sliced thick)
• 1 large Spanish Onion (cut into wedges)
• 4 large Garlic Cloves (peeled)
• 2 Bay Leaves
• 1 Cinnamon Stick
• 2 med Green Chilies (sliced)
• 2 sprig Fresh Thyme Leaves
• 2 sprig Fresh Rosemary Leaves
• 2 cups Chicken Broth
• 2 tbsp Tomato Paste
• 1 tbsp Paprika
• 1/2 tsp Salt (to taste)
• 1/2 tsp Black pepper powder (to taste)
• 2 tbsp Fresh Parsley (chopped)

Instructions

1. 1

   Sear the Chicken: In a large, deep skillet or Dutch oven, heat two tablespoons of oil and one tablespoon of butter over medium-high heat. Add the chicken pieces to the hot pan. Sear on all sides until golden brown, about 5-7 minutes per side. Remove the chicken from the pan and set aside.

2. 2

   Sear the Vegetables: Add the sweet potato slices to the same pan and cook on medium-high heat on both sides for 2 to 3 minutes each.

3. 3

   Add Aromatics: Add the onion wedges and garlic cloves. Add the bay leaves, cinnamon stick, green chilies, thyme, and rosemary to the pan. Place the seared chicken pieces back into the pan on top of the vegetables.

4. 4

   Add Liquid and Seasoning: In a cup, combine the chicken broth, tomato paste, paprika, salt, and pepper. Pour this mixture over the chicken and vegetables in the pan.

5. 5

   Braise: Cover the pan with a lid, reduce the heat to low, and let it simmer for about 30 to 45 minutes, or until the chicken is tender and cooked through.

6. 6

   Garnish and Serve: Remove the bay leaves and cinnamon stick. Garnish with freshly chopped parsley before serving.