Chicken and Vermicelli Stew
Ingredients
- 750 grams vermicelli
- 4 pieces chicken thighs
- 1 medium onion, cut into small cubes
- 2 cloves garlic, chopped
- 1 large carrot, cut into small cubes
- 1 stick celery, cut into small cubes
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon rosemary
- 2 bay leaves
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 tablespoon tomato paste
- 2 cups broth
- 1/2 cup soaked chickpeas
- 2 medium potatoes, cut into large cubes
Garnish
- Chopped parsley
Preparation
Heat oil in a wide pot over medium heat, add onion and stir with a wooden spoon until it softens.
Add garlic and stir until fragrant, then add carrot and celery, and stir the vegetables for 3 minutes.
Add thyme, rosemary, and bay leaves, and stir until spices release aroma.
Add chicken and stir for 10 minutes.
In a small cup, mix tomato paste and broth, then add it to the chicken in the pot. Bring to a boil over high heat, add chickpeas, and simmer until chicken is fully cooked.
Add potatoes halfway through cooking time.
In a wide strainer, place the vermicelli, add 2 tablespoons olive oil and 2 tablespoons water, and stir the vermicelli.
Place the strainer over the pot, cover it, and stir the vermicelli occasionally until cooked.
In a large serving dish, place the vermicelli, add a little chicken broth over it, arrange the chicken and vegetables on top, and garnish with parsley.
