Guisado de Pollo y Puerro - Carnes del Uruguay

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

Add chopped onions and leeks; sauté until softened, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add diced carrots, bell pepper, and potatoes; cook for another 5 minutes.

Season the vegetables with salt, black pepper, and paprika; stir well.

Add the chicken pieces to the pot, browning them on all sides for about 8-10 minutes.

Pour in the chicken broth and add chopped tomatoes, bay leaves, and thyme.

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

Simmer for 30-40 minutes, until the chicken is cooked through and tender.

Remove the bay leaves and adjust seasoning if necessary.

Sprinkle with fresh parsley before serving.

Serve hot with crusty bread or rice.

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