Braised Chicken Thighs With Bell Peppers, Olives An

Name: Braised Chicken Thighs With Bell Peppers, Olives And Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 1 1/2 lbs boneless skinless chicken thighs; kosher salt, to taste; fresh ground black pepper, to taste; 2 yellow bell peppers, seeds and ribs removed, thinly sliced lengthwise julienne-style; 2 red bell peppers, seeds and ribs removed, thinly sliced lengthwise julienne-style; 1 medium onion, thinly sliced (about 3/4 cup); 10 garlic cloves, crushed with the flat side of a knife blade; 28 ounces canned whole tomatoes or 28 ounces crushed tomatoes; 1/4 cup Spanish olives, pitted and quartered; 1 dried bay leaf; 1 teaspoon paprika; 1/4 teaspoon dried thyme; 1/2 cup water; salt, to taste; black pepper, to taste

Servings: persons

1 tablespoon extra virgin olive oil
1 1/2 lbs boneless skinless chicken thighs
kosher salt, to taste
fresh ground black pepper, to taste
2 yellow bell peppers, seeds and ribs removed, thinly sliced lengthwise julienne-style
2 red bell peppers, seeds and ribs removed, thinly sliced lengthwise julienne-style
1 medium onion, thinly sliced (about 3/4 cup)
10 garlic cloves, crushed with the flat side of a knife blade
28 ounces canned whole tomatoes or 28 ounces crushed tomatoes
1/4 cup Spanish olives, pitted and quartered
1 dried bay leaf
1 teaspoon paprika
1/4 teaspoon dried thyme
1/2 cup water
salt, to taste
black pepper, to taste

1
In a Dutch oven (5-quart pot with a tight-fitting lid), warm oil over medium heat.
2
Season chicken with salt and pepper, and cook until browned, about 3 minutes per side. Transfer to a plate.
3
Add bell peppers, onion, and garlic to pot; cook, stirring occasionally, until softened, about 5-7 minutes.
4
If using whole tomatoes, gently crush tomatoes with your hands; add them to the pot along with their juice. If using canned crushed tomatoes, empty can into pot.
5
Add the pitted and quartered olives, the bay leaf, paprika, thyme, and water to the pot. Bring to a boil. Season with salt and pepper to taste.
6
Return chicken to pot; reduce heat. Simmer, partially covered, until chicken is falling-apart tender, about 30-45 minutes.
7
Discard bay leaf, serve hot over cooked pasta or rice.

785

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 1 1/2 lbs boneless skinless chicken thighs, kosher salt, to taste, fresh ground black pepper, to taste, and more.

Yes, Braised Chicken Thighs With Bell Peppers, Olives And Tomatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Chicken Thighs With Bell Peppers, Olives And Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions