Ostropel - Romanian Chicken Stew

Ingredients

• 1.5 kg (3.3 lbs) chicken pieces, bone-in and skin-on 1.5 kg (3.3 lbs) chicken pieces, bone-in and skin-on
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 red bell peppers, sliced 2 red bell peppers, sliced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon sweet paprika 1 teaspoon sweet paprika
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 1/2 cup white wine 1/2 cup white wine
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 6g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 45g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
3. 3.
   Add the sliced red bell peppers to the pot and cook for a few minutes until they start to soften.
4. 4.
   Return the chicken pieces to the pot and add the canned diced tomatoes, tomato paste, sweet paprika, smoked paprika, dried thyme, bay leaf, and white wine. Season with salt and pepper to taste.
5. 5.
   Stir well to combine all the ingredients. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for about 1 hour, or until the chicken is tender and the flavors have melded together.
6. 6.
   Remove the bay leaf from the pot. Taste and adjust the seasoning if needed.
7. 7.
   Serve the Ostropel hot, garnished with fresh parsley. It pairs perfectly with crusty bread or steamed rice.

Treat your ingredients with care...

• Chicken — For the best flavor and tenderness, use bone-in and skin-on chicken pieces. This will add richness to the stew and prevent the meat from drying out during cooking.

Tips & Tricks

• To add an extra layer of flavor, marinate the chicken pieces in a mixture of paprika, garlic, and lemon juice for a few hours before cooking.
• If you prefer a spicier Ostropel, add a pinch of chili flakes or a chopped chili pepper to the sauce.
• For a thicker sauce, mix a tablespoon of cornstarch with a little water and stir it into the stew during the last few minutes of cooking.

Serving advice

Serve the Ostropel hot, accompanied by a side of crusty bread or steamed rice. The bread can be used to soak up the flavorful sauce, while the rice provides a neutral base to complement the bold flavors of the stew.

Presentation advice

Garnish the Ostropel with a sprinkle of fresh parsley to add a pop of color. Serve it in a deep bowl or on a large plate, allowing the vibrant red sauce to shine. Place a few chicken pieces on top and drizzle some of the sauce over them for an appetizing presentation.