Chicken Stew

Instructions:
step 1 Clean and pat dry the chicken pieces. Season with chicken seasoning, paprika, curry powder (if using), salt, and pepper. Let marinate for at least 30 minutes.
step 2 Heat oil in a large pot over medium-high heat. Brown the chicken pieces on both sides for 3-4 minutes per side. Remove and set aside.
step 3 In the same pot, add onions and sauté until softened. Add bell peppers, garlic, and ginger and cook for another 2-3 minutes.
step 4 Stir in tomato paste and chopped tomatoes. Cook for 5-7 minutes, stirring frequently until the mixture thickens and reduces.
step 5 Return the browned chicken to the pot. Add chicken broth (just enough to cover the chicken), thyme, bay leaf, and bouillon cube if using. Bring to a boil, then reduce to a simmer.
step 6 Cover and cook for 25-30 minutes or until chicken is tender and cooked through.
step 7 Stir in the cornstarch slurry to thicken the stew. Let it simmer uncovered for another 5-7 minutes until the sauce thickens to your desired consistency.
step 8 Garnish with chopped scallions or parsley and serve hot with rice, boiled yams, or crusty bread.

Storage and Reheating Tips:
Let stew cool completely before refrigerating. Store in an airtight container for up to 4 days. Reheat on the stovetop over medium heat or in the microwave until fully warmed through. Add a splash of water or broth if the stew thickens too much when reheating.