Balkan Chicken Stew with Peas and Potatoes

Cut 150 gr Boneless chicken thighs into medium bite-sized pieces and season evenly with ¹/₄ tsp Table salt and ¹/₄ tsp Black Pepper - Powder.

Heat 1 tbsp Sunflower oil in a deep pot over medium-high heat, sear the seasoned chicken for 4 to 5 minutes until lightly golden, and transfer it to a plate.

In the same pot, add finely diced ¹/₄ head Onions and diced 25 gr Carrots, sauté for 3 to 4 minutes until softened, then add minced ³/₄ clove Garlic and cook for 30 seconds.

Stir in 1 tsp Red pepper powder for a few seconds, then immediately stir in 50 gr Tomato Puree and cook gently for 2 minutes.

Return the seared chicken to the pot, add peeled and cubed 130 gr Potatoes, 4 leaves Bay Leaves, and pour in 100 gr Chicken Broth Cubes.

Cover the pot tightly and let the stew simmer over moderately low heat for 15 to 20 minutes until the potatoes are nearly tender.

Add 100 gr Peas - frozen, stir thoroughly, and cook for another 8 to 10 minutes until the chicken, potatoes, and peas are fully tender.

Take out 3 to 4 pieces of tender potato with a splash of broth, mash them thoroughly with a fork into a smooth paste, and stir them back into the stew to simmer uncovered for 5 to 7 minutes to naturally thicken.

Discard the bay leaf, adjust seasoning with the remaining ¹/₄ tsp Table salt and ¹/₄ tsp Black Pepper - Powder, sprinkle with finely chopped 3 gr Parsley, and serve warm.