Spanish Braised Chicken with Tomatoes and Peppers

Ingredients

• 1.5 lb chicken thighs
• 2 tbsp olive oil
• 1 medium onion
• 1 large red bell pepper
• 3 cloves garlic
• 14.5 oz diced tomatoes
• 1 tsp smoked paprika
• 1 tsp salt

Instructions

1. 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.

2. 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.

3. 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.

4. 4

   Add 3 minced garlic cloves and 1 tsp smoked paprika. Cook until fragrant, about 30 seconds.

5. 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.

6. 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.

7. 7

   Serve hot, spooning the sauce over the chicken.

Tools you’ll need

• large skillet with lid
• tongs
• wooden spoon

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