Spanish Chicken with Peppers
Bursting with bold Mediterranean flavors, this Spanish Chicken with Peppers is a one-pan wonder that combines tender, golden-browned chicken thighs with a vibrant medley of red, yellow, and green bell peppers. Simmered in a smoky, spiced tomato sauce infused with garlic, smoked paprika, and cumin, this dish delivers a rich and hearty meal that’s perfect for weeknight dinners or entertaining guests. With just 15 minutes of prep and a total cook time of under an hour, this easy recipe is designed for maximum flavor with minimal fuss. Serve it with crusty bread, rice, or roasted potatoes to soak up the flavorful sauce, and finish with a sprinkle of fresh parsley for a touch of brightness. Spanish comfort food never tasted so good!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons olive oil
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large green bell pepper
- 1 large onion
- 4 cloves garlic cloves
- 14 ounces canned diced tomatoes
- 1 cup chicken stock
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Pat the chicken thighs dry with paper towels and season them with half of the salt and black pepper on both sides.
Heat a large skillet or wide sauté pan over medium-high heat and add 2 tablespoons of olive oil.
Place the chicken thighs skin-side down in the pan and sear for 5-6 minutes until the skin is golden brown. Flip the chicken and cook for another 3-4 minutes on the other side. Remove the chicken from the pan and set it aside.
Slice the red, yellow, and green bell peppers into thin strips. Slice the onion thinly and mince the garlic cloves.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the pan. Add the peppers, onion, and garlic, and sauté for 5 minutes until softened.
Stir in the smoked paprika, ground cumin, and dried oregano, cooking for 1 minute until fragrant.
Add the canned diced tomatoes and chicken stock to the pan, stirring to combine. Bring the mixture to a simmer.
Return the chicken thighs to the pan, nestling them into the sauce. Cover the pan and cook on low heat for 25-30 minutes, or until the chicken is fully cooked and tender (internal temperature reaches 165°F/75°C).
Taste the sauce and adjust the seasoning with the remaining salt and pepper, if needed.
Garnish with freshly chopped parsley if desired, and serve hot with crusty bread, rice, or roasted potatoes.
Nutrition Facts
Calories |
2800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.0 g | 256% | |
| Saturated Fat | 49.5 g | 248% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 3770 mg | 164% | |
| Total Carbohydrate | 75.6 g | 27% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 32.1 g | ||
| Protein | 188.6 g | 377% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 392 mg | 30% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 4126 mg | 88% | |
*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.
