Bakalca with a Twist

Ingredients

• 500g (1.1 lb) chicken, cut into chunks 500g (1.1 lb) chicken, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 bell peppers, diced 2 bell peppers, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 lemon, juiced 1 lemon, juiced
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and sauté until translucent.
3. 3.
   Add the chicken chunks and cook until browned on all sides.
4. 4.
   Stir in the diced bell peppers, minced garlic, and diced tomatoes.
5. 5.
   Add the tomato paste, smoked paprika, ground cumin, and dried oregano. Mix well to coat the ingredients.
6. 6.
   Pour in enough water to cover the ingredients and bring to a boil.
7. 7.
   Reduce the heat to low, cover the pot, and simmer for about 1 hour or until the chicken is tender.
8. 8.
   Stir in the lemon juice and season with salt and pepper to taste.
9. 9.
   Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Chicken — Make sure to use boneless, skinless chicken for this recipe to ensure tender and juicy meat.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a chopped chili pepper.
• Serve Bakalca with warm crusty bread to soak up the delicious flavors.
• Feel free to add your favorite vegetables, such as zucchini or carrots, to customize the stew to your liking.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and add it to the pot during the last few minutes of cooking.

Serving advice

Serve Bakalca hot in deep bowls, garnished with fresh parsley. Accompany it with warm crusty bread for a complete and satisfying meal.

Presentation advice

To enhance the presentation, drizzle a swirl of olive oil on top of the stew and sprinkle some smoked paprika for a pop of color. Serve it in rustic clay bowls for an authentic touch.