Spanish Chicken Stew

Bahan-bahan (4 porsi)

• 2 tablespoons extra-virgin olive oil (plus additional as needed)
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 ½ pounds boneless skinless chicken thighs (about 8 thighs)
• 1 medium yellow onion (cut into 1/4-inch dice)
• 1 g reen bell pepper (cut into ½-inch dice)
• 1 red bell pepper (cut into ½-inch dice)
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon dried rosemary
• 1 bay leaf
• 4 g arlic cloves (minced)
• 1 medium sweet potato (peeled and cut into ½-inch dice (or swap Yukon gold or russet potato))
• 1 28 - ounce can crushed tomatoes
• 1 14 -ounce can low-sodium chicken broth
• 1/2 cup green olives (pitted and chopped)
• 1/4 cup raisins (optional)
• 1 tablespoon plus 1 teaspoon sherry vinegar
• For serving: cooked brown rice or steamed cauliflower rice