Mediterranean Chicken Stew
Ingredients
- 1 Tablespoon tomato paste
- 4 Cups chicken stock, vegetable stock, or water
- 1 whole chicken (3 pounds), cut into eight pieces
- 3 medium eggplants, diced into 1-inch cubes
- 2 green bell peppers, roughly chopped
- 2 red bell peppers, roughly chopped
- 2 cloves garlic, minced
- 4 medium tomatoes, diced
- 1 bunch fresh flat-leaf parsley, stemmed and chopped
- ½ Cup olive oil
- Salt and freshly ground black pepper
- Greek yogurt, for serving
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