Spanish Braised Chicken with Tomatoes and Peppers

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.