From the February/March 2018 issue
- 2 pounds boneless skinless chicken thighs
- 1 pound baby gold potatoes, halved
- 2 medium carrots, peeled and cut into 1/2-inch thick slices
- 2 medium celery stalks, peeled and cut into 1/2-inch thick slices
- 1 medium yellow onion, diced
- 1 cup jarred roasted red pepper, rinsed, drained, and chopped
- 1 (28-ounce) can diced tomatoes or fire-roasted diced tomatoes
- 1-1/2 cups chicken broth
- 2 tsp smoked paprika
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 cup frozen peas
- 1 TBSP
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