Spanish Braised Chicken with Tomatoes and Peppers
Tender chicken thighs braised in a rich tomato and pepper sauce with garlic and smoked paprika. A simple, comforting one-pot dinner that's perfect for weeknights.
- Total time
- 40 min
- Servings
- 4
- Calories
- 420
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
Pat the 1.5 lb chicken thighs dry and season with 0.5 tsp salt. Heat 1 tbsp olive oil in a large skillet over medium-high until shimmering.
Step 2
Place the chicken skin-side down in the skillet. Cook until golden brown, about 5-7 minutes. Flip and cook 3 minutes more. Transfer to a plate.
Step 3
Reduce heat to medium. Add the remaining 1 tbsp olive oil, 1 sliced onion, and 1 sliced red bell pepper. Cook, stirring, until softened, about 5 minutes.
Step 4
Add 3 minced garlic cloves and 1 tsp smoked paprika. Cook until fragrant, about 30 seconds.
Step 5
Pour in the 14.5 oz diced tomatoes and 0.5 tsp salt. Scrape up any browned bits. Return the chicken to the pan, nestling it into the sauce.
Step 6
Cover and simmer over low heat until the chicken is cooked through and tender, about 20-25 minutes. The sauce should be thickened and the chicken easily pulls apart.
Step 7
Serve hot, spooning the sauce over the chicken.
Tools you’ll need
- large skillet with lid
- tongs
- wooden spoon
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