Mexican-Style Chicken Stew (Khoresh Morgh Mexiki)

Rinse the chicken pieces thoroughly and let them drain. Place them in a pot with enough water to cover, bring to a gentle simmer, and cook over low heat for about 20 minutes. Skim any foam that rises to the surface and lightly season with salt and black pepper.

Remove the chicken from the pot and set aside. Strain and reserve the cooking broth for later use.

Heat the vegetable oil in a wide pan over medium heat. Fry the chicken pieces until lightly golden on all sides. Remove and place on a plate to drain excess oil.

In the same pan, add the grated onion and sauté over low heat until soft and golden, releasing its sweetness.

Stir in the chopped cilantro and green onions, cooking briefly until fragrant.

Add the tomato paste and cook for 3–4 minutes over low heat, stirring constantly to develop a deeper, richer flavor.

Mix in the chopped bell peppers, coating them well with the tomato and onion base.

Pour in about 2 cups of the reserved chicken broth along with the tomato sauce. Stir to combine into a smooth stew base.

Return the fried chicken pieces to the pan. Cover and simmer gently for 15–20 minutes, allowing the chicken to absorb the sauce and flavors to meld.

Adjust seasoning with salt, red pepper, mixed spices, and thyme powder. Stir gently, then remove from heat.

Serve hot with steamed white rice or saffron rice.