Mexican-Style Chicken Stew with Bell Peppers (Khoresh Morgh Makziki)

Rinse the chicken pieces thoroughly and drain well. Place them in a pot with enough water to cover, season lightly with salt and mixed spices, and simmer over low heat for about 20 minutes until partially cooked.

Remove the chicken from the pot and strain the cooking liquid. Reserve the stock for later use.

Heat the vegetable oil in a wide pan over medium heat. Fry the chicken pieces until lightly golden on all sides, then remove and set aside in a sieve to drain excess oil.

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

Stir in the chopped spring onions and fresh coriander. Cook gently until fragrant and slightly wilted.

Add the tomato paste and cook on low heat for 3–4 minutes, stirring constantly, until the color deepens and the raw taste disappears.

Add the sliced bell peppers and mix well to coat them in the tomato and herb base.

Pour in about 2 cups of the reserved chicken stock along with the tomato sauce, stirring to combine into a smooth sauce.

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

Adjust seasoning with salt, red pepper, mixed spices, and thyme powder. Stir gently and serve hot with steamed rice.