Step 1: Prepare Your Ingredients

1. Wash and chop all vegetables (carrots, potatoes, onions).
2. Marinate the chicken pieces with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Let it sit for 15–20 minutes.

Step 2: Cooking on the Stove

1. In a large pot, heat a tablespoon of olive oil over medium heat.
2. Add the marinated chicken and brown on both sides, about 4–5 minutes per side. Remove and set aside.
3. In the same pot, sauté onions and garlic until fragrant, about 2 minutes.
4. Add the carrots, potatoes, and any additional vegetables (like kale or beans). Stir well.
5. Pour in the chicken broth and diced tomatoes. Bring to a gentle boil.
6. Return the browned chicken to the pot, along with thyme and rosemary. Reduce the heat and let it simmer for 1.5–2 hours, stirring occasionally.

Step 3: Using an Instant Pot

1. Set the Instant Pot to sauté mode and follow the same steps to brown the chicken and sauté the onions and garlic.
2. Add the remaining ingredients, including broth and seasonings. Seal the lid and set to pressure cook on high for 25 minutes.
3. Once done, release the pressure carefully. Stir and adjust seasoning as needed.

Step 4: Serve

1. Remove the chicken and shred it if desired. Return the shredded chicken to the stew.
2. Serve hot in bowls, garnished with fresh herbs or a sprinkle of red pepper flakes for extra warmth.