Pollo sfilacciato al curry indiano profumato

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion, garlic, bell pepper, carrot, and celery; sauté until softened, about 5-7 minutes.

Season with salt, black pepper, paprika, and cumin; stir to combine.

Add chicken breasts to the pot, followed by chicken broth and bay leaves.

Bring the mixture to a simmer, then cover and reduce heat to low.

Cook for 25-30 minutes, or until chicken is cooked through and tender.

Remove chicken from the pot and let it cool slightly.

Shred the chicken using two forks, discarding any bones or skin.

Return the shredded chicken to the pot and stir to combine with the vegetables and broth.

Add fresh thyme and adjust seasoning if necessary.

Simmer for an additional 5-10 minutes to meld flavors.

Serve hot, garnished with chopped parsley.

Allergens