Simple chicken stew

A hearty winter meal comes in handy when spring just does not want to arrive. Simple, quick, and soul-warming.

Ingredients
1 tbsp vegetable oil
4 skinless, boneless chicken thighs
3 large carrots
4 large russet potatoes
1 cup small pasta
1 yellow onion
7 cloves garlic
2 cups beef broth
3 cups water
2 tbsp flour
2 sprigs rosemary
3 bay leaves
1 tsp Hungarian paprika
1 tbsp Hungarian Piros Arany (pepper paste)

Preparation
Heat the oil in a large pan. Cut the chicken into bite-size chunks.

Toss the chicken into the hot pan and season with salt and black pepper. Sear on all sides, stirring occasionally.

Slice the carrots into 0.5-inch slices. Peel and dice the potatoes. Mix 0.5 cup of broth with the flour. Dice the onion. Crush the garlic.

Remove seared chicken from the pan and add the onion and carrots. Cook for a few minutes. Add the crushed garlic, paprika, Hungarian pepper paste, rosemary, and bay leaves, cook for an additional 30 seconds.

Add back the chicken and stir in a cup of broth. Pour in the broth with the flour and stir well. Incorporate the remaining liquids.

Bring to a simmer and add diced potatoes and pasta. Simmer on low until pasta and potatoes are cooked. About 10-12 minutes. Remove bay leaves and serve warm!