Spanish Chicken and Chickpea Stew

Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the 1.5 pounds of chicken thighs and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.

Reduce heat to medium. Add the 1 medium chopped onion to the pot and cook until softened, about 5 minutes. Add the 2 cloves of minced garlic, 1 teaspoon of smoked paprika, and 0.5 teaspoon of dried oregano, cooking for 1 minute more until fragrant.

Stir in the 1 can of undrained diced tomatoes, 1 can of rinsed and drained chickpeas, and 0.75 cup of chicken broth. Return the browned chicken to the pot.

Bring the stew to a simmer, then reduce the heat to low, cover, and cook for 30 minutes, or until the chicken is cooked through and tender.

Season the stew with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Serve hot, optionally garnished with fresh parsley.