From the February/March 2018 issue
Serves 4-6


  • 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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