Braised Chicken Thigh with Root Vegetable Stew

A comforting meal featuring tender chicken thigh slow-cooked with a medley of root vegetables, perfect for a hearty vianda. This dish combines savory flavors with wholesome ingredients for a satisfying single-serving meal.

Steps

1. Season the chicken thigh with salt, pepper, and smoked paprika. 2. Heat olive oil in a small pot over medium heat. 3. Add the chicken thigh, skin side down, and brown for 5 minutes. 4. Flip the chicken and cook for another 3 minutes. 5. Remove chicken and set aside. 6. In the same pot, sauté onion and garlic until translucent. 7. Add sweet potato and yam pieces, stirring for 2 minutes. 8. Return chicken to the pot, add chicken broth, and bring to a simmer. 9. Cover and cook on low heat for 30 minutes, or until chicken is cooked through and vegetables are tender. 10. Garnish with fresh parsley and serve warm.

1 chicken thigh (skin-on, bone-in) 1 small sweet potato, peeled and diced 1 small yam (or cassava), peeled and diced 1/2 onion, chopped 1 garlic clove, minced 1/2 cup chicken broth 1 tablespoon olive oil Salt and pepper to taste 1/2 teaspoon smoked paprika Fresh parsley for garnish