Spanish Chicken with Bell Peppers
Infused with the vibrant flavors of Spain, this Spanish Chicken with Bell Peppers is a one-pan wonder that's as colorful as it is delicious. Tender, golden-brown chicken thighs are simmered in a rich, smoky tomato sauce loaded with sweet red, yellow, and green bell peppers, along with aromatics like garlic and onion. A blend of smoked paprika, cumin, and oregano adds a bold, earthy depth, while a touch of chicken stock ensures a velvety consistency. Perfect for a cozy family dinner or an impressive entertaining dish, this hearty recipe comes together in just under an hour and is best served with crusty bread, fluffy rice, or roasted potatoes to soak up every drop of the savory sauce. Simple, satisfying, and packed with Mediterranean flair, this dish will quickly become a weeknight favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 whole red bell pepper
- 1 whole yellow bell pepper
- 1 whole green bell pepper
- 1 large onion
- 3 cloves garlic cloves
- 1 14-ounce can crushed tomatoes
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 cup chicken stock
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (for garnish)
Instructions
Season the chicken thighs with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium-high heat. Once hot, sear the chicken thighs skin-side down until golden and crispy, about 5 minutes. Flip and cook for another 3 minutes on the other side. Remove the chicken from the pan and set aside.
While the chicken cooks, core and slice the red, yellow, and green bell peppers into thin strips. Slice the onion thinly and mince the garlic cloves.
In the same skillet, reduce the heat to medium and add 1 tablespoon of olive oil. Add the sliced onion and cook for 5 minutes until softened and slightly translucent.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the bell peppers and cook for 5 minutes until they begin to soften.
Add the smoked paprika, dried oregano, ground cumin, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir well to coat the vegetables with the spices.
Pour in the crushed tomatoes and chicken stock. Stir to combine, then bring the mixture to a gentle simmer.
Return the seared chicken thighs to the skillet, skin-side up, making sure they are partially submerged in the sauce.
Reduce the heat to low, cover the skillet, and let the dish simmer for 25 minutes, or until the chicken is fully cooked (internal temperature of 165°F).
Remove the lid and let the sauce simmer uncovered for another 5 minutes to thicken slightly, if desired.
Garnish with freshly chopped parsley and serve hot with crusty bread, rice, or roasted potatoes.
Nutrition Facts
Calories |
2050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.2 g | 177% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 3039 mg | 132% | |
| Total Carbohydrate | 74.4 g | 27% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 31.0 g | ||
| Protein | 133.6 g | 267% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3668 mg | 78% | |
*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.
