Braised Chicken with Green Peppers and Tomatoes
Savor the rich, comforting flavors of Braised Chicken with Green Peppers and Tomatoes, a one-pan dish that’s as hearty as it is vibrant. Perfect for weeknight dinners or special gatherings, this recipe combines tender, golden-seared chicken thighs with a medley of sautéed onions, garlic, and green bell peppers. The star of the dish is the luscious tomato-based sauce, enhanced with a touch of tomato paste, aromatic dried oregano, and smoky paprika, all simmered together with chicken broth for maximum flavor. Finished with a sprinkle of fresh parsley, this braised chicken pairs beautifully with rice, crusty bread, or roasted potatoes. Ready in under an hour with just 15 minutes of prep time, this easy, wholesome recipe is a must-try for lovers of hearty, Mediterranean-inspired meals.
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Recipe Information
Ingredients
- 6 pieces chicken thighs
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large, diced onion
- 4 minced garlic cloves
- 2 large, sliced green bell peppers
- 4 large, diced tomatoes
- 2 tablespoons tomato paste
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 0.25 cup, chopped fresh parsley
Instructions
Season the chicken thighs on both sides with salt and black pepper.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
Add the chicken thighs to the skillet, skin-side down, and sear until golden brown, about 4-5 minutes per side. Remove the chicken and set aside.
In the same skillet, reduce the heat to medium and add the diced onions. Cook until softened, about 3-4 minutes.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the green bell peppers and cook for 3-4 minutes to slightly soften them.
Add the diced tomatoes, tomato paste, chicken broth, dried oregano, and paprika. Stir to combine and bring the mixture to a simmer.
Return the chicken thighs to the skillet, nestling them into the tomato and pepper mixture. Cover the skillet with a lid and reduce the heat to low.
Let the chicken braise for 30 minutes, occasionally stirring the sauce to prevent sticking.
Uncover the skillet and cook for another 10 minutes to thicken the sauce, if needed.
Garnish with freshly chopped parsley before serving.
Serve hot with rice, crusty bread, or a side of roasted potatoes.
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 747 mg | 32% | |
| Total Carbohydrate | 18.1 g | 7% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 9.3 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 80 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1083 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
