Description
Tender chicken thighs simmered in a rich tomato and red pepper sauce with sweet smoked paprika and briny green olives, finished with fresh parsley for a comforting Andalusian-inspired meal.
Ingredients
Scale
- 6 chicken thighs, bone in and skin on (about 1 kilogram total)
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 1 large red bell pepper, sliced
- 3 garlic cloves, minced
- 400 grams canned crushed tomatoes
- 1 teaspoon sweet smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup green olives, pitted
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat a large skillet or Dutch oven over medium heat.
- Season the chicken thighs evenly with salt, black pepper, and sweet smoked paprika.
- Add olive oil to the pan and place the chicken skin side down. Brown for 5 to 6 minutes until golden, then flip and brown the other side for 4 minutes. Remove and set aside.
- In the same pan, add sliced onion and red bell pepper. Cook for 5 minutes until softened. Stir in minced garlic and cook for 1 minute.
- Add crushed tomatoes and stir well, scraping up any browned bits from the bottom of the pan.
- Return the chicken to the pan, nestling it into the sauce. Cover and simmer on low heat for 25 minutes until the chicken is fully cooked and tender.
- Stir in green olives and cook uncovered for 5 more minutes to slightly thicken the sauce. Sprinkle with fresh parsley before serving.
Notes
- Brown the chicken properly before simmering for deeper flavor.
- Simmer gently rather than boiling to keep the meat tender.
- Taste the sauce before serving and adjust seasoning if needed.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 420
- Sugar: 6g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 145mg