Gypsy Chicken
Savor the bold, rustic flavors of Gypsy Chicken, a hearty one-pot dish brimming with vibrant Mediterranean-inspired ingredients. This recipe features tender, golden-browned chicken thighs simmered in a rich, smoky tomato-based sauce infused with paprika, cumin, and garlic. Sweet strips of red and yellow bell peppers meld perfectly with aromatic onions, while a hint of white wine and fresh parsley add brightness to the dish. Ready in under an hour, this easy yet impressive meal is perfect for weeknight dinners or entertaining guests. Best served with crusty bread, fluffy rice, or buttery mashed potatoes to soak up the irresistible sauce, Gypsy Chicken is a celebration of comfort food at its finest.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons olive oil
- 1 large onion
- 1 large red bell pepper
- 1 large yellow bell pepper
- 4 cloves garlic cloves
- 2 teaspoons paprika (preferably smoked)
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 14 ounces canned diced tomatoes
- 1 cup chicken stock
- 0.5 cup white wine (optional)
- 2 tablespoons parsley (fresh, chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Season the chicken thighs on both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat.
Sear the chicken thighs, skin-side down, until golden brown (about 4-5 minutes). Flip and cook the other side for an additional 2-3 minutes. Remove chicken and set aside.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil.
Dice the onion and slice the red and yellow bell peppers into thin strips. Add them to the skillet and sauté until softened (about 5-7 minutes).
Mince the garlic and add it to the skillet, cooking for an additional 1-2 minutes until fragrant.
Stir in the paprika, oregano, and cumin, coating the vegetables evenly with the spices.
Pour in the white wine (if using) and let it simmer for 2 minutes, allowing the alcohol to evaporate.
Add the canned diced tomatoes and chicken stock to the skillet. Stir to combine and bring the mixture to a simmer.
Nestle the chicken thighs back into the skillet, making sure they are partially submerged in the sauce.
Reduce the heat to low, cover the skillet, and let the chicken simmer for 30 minutes. Occasionally spoon the sauce over the chicken to keep it moist.
Remove the lid and simmer uncovered for an additional 10 minutes to let the sauce thicken slightly.
Taste and adjust seasoning if needed, adding more salt or black pepper to preference.
Garnish with freshly chopped parsley before serving.
Serve hot with crusty bread, rice, or mashed potatoes to soak up the flavorful sauce.
Nutrition Facts
Calories |
2766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.7 g | 256% | |
| Saturated Fat | 49.4 g | 247% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 3769 mg | 164% | |
| Total Carbohydrate | 67.8 g | 25% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 27.9 g | ||
| Protein | 187.3 g | 375% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 387 mg | 30% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 3880 mg | 83% | |
*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.
