Get Your Man Chicken the Neelys
Transform your weeknight dinner routine with “Get Your Man Chicken” by the Neelys—a soul-satisfying dish packed with bold Southern flavors and irresistible aroma. Perfectly seasoned, bone-in, skin-on chicken thighs are seared to golden perfection, then simmered in a vibrant tomato-based sauce enriched with garlic, onion, sweet red bell peppers, and a medley of herbs. The smoky paprika and touch of sugar balance every bite, while the tender chicken soaks in the rich, savory broth. Serve it over a bed of fluffy white rice to soak up every last drop of the delicious sauce, and finish with a sprinkle of fresh parsley for a pop of color and freshness. This comforting recipe is a love letter to home-cooked Southern cuisine, ideal for impressing guests or showing your family some extra care at dinnertime.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, sliced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, sliced
- 1 cup chicken broth
- 1 can (14.5 oz) diced tomatoes (with juice)
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- 3 cups cooked white rice (optional, for serving)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat a large skillet or Dutch oven over medium-high heat.
In a small bowl, mix together the smoked paprika, garlic powder, onion powder, salt, and black pepper.
Pat the chicken thighs dry with paper towels and rub the spice mixture generously over each piece.
Heat the olive oil in the skillet, then carefully add the seasoned chicken thighs, skin side down. Sear for 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the sliced red bell pepper and cook for 2-3 minutes, stirring occasionally.
Pour in the chicken broth, diced tomatoes with juice, and tomato paste, stirring to combine. Add the thyme, oregano, and sugar, then mix well.
Return the chicken thighs to the skillet, skin side up, ensuring they are partially submerged in the sauce.
Reduce the heat to low, cover the skillet, and let the dish simmer for 25-30 minutes, or until the chicken is cooked through and tender.
Taste the sauce and adjust seasoning as needed.
Serve the chicken hot over a bed of cooked white rice, if desired, and garnish with chopped parsley.
Nutrition Facts
Calories |
3174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.1 g | 219% | |
| Saturated Fat | 44.7 g | 224% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 3724 mg | 162% | |
| Total Carbohydrate | 224.9 g | 82% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 30.7 g | ||
| Protein | 190.8 g | 382% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 341 mg | 26% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3694 mg | 79% | |
*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.
