Spanish Chicken with Veggies Recipe

Name: Spanish Chicken with Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 whole Chicken Thighs; 1/4 teaspoons Salt; 1/4 teaspoons Ground Black Pepper; 4 Tablespoons Olive Oil; 1/4 teaspoons Parsley; 1/4 teaspoons Thyme; 1/4 teaspoons Rosemary; 5 ounces, weight Mushrooms (button); 4 cloves Garlic; 1 whole Onion; 1 whole Green Bell Pepper; 1 whole Red Bell Pepper; 10 ounces, weight Tomato Sauce

Servings: persons

12 whole Chicken Thighs
1/4 teaspoons Salt
1/4 teaspoons Ground Black Pepper
4 Tablespoons Olive Oil
1/4 teaspoons Parsley
1/4 teaspoons Thyme
1/4 teaspoons Rosemary
5 ounces, weight Mushrooms (button)
4 cloves Garlic
1 whole Onion
1 whole Green Bell Pepper
1 whole Red Bell Pepper
10 ounces, weight Tomato Sauce

1
1.
2
Wash and clean chicken thighs if necessary.
3
2.
4
Sprinkle chicken thighs with salt and black pepper.
5
3.
6
Heat a large skillet with olive oil over medium heat.
7
When warm add chicken thighs, sprinkle with parsley, thyme and rosemary and stir-fry for 4-5 minutes on each side or until golden.
8
4.
9
Place chicken thighs in a medium pot and set aside.
10
Keep the large skillet with the olive oil for step 7, and keep it on heat for now.
11
5.
12
Peel, wash and slice mushrooms.
13
6.
14
Peel cloves of garlic and onion.
15
Wash peppers and remove the stem and seeds.
16
Chop garlic, onion and peppers.
17
7.
18
Place chopped garlic into the skillet and cook over low heat for 3-4 minutes.
19
8.
20
Add onion and peppers and saute over medium heat for 10-12 minutes.
21
9.
22
Add mushrooms and saute for 5-7 minutes more.
23
10.
24
Add tomato sauce and stir-fry vegetables for 2 minutes.
25
11.
26
Pour vegetable sauce into the pot with the chicken thighs, cover and cook over low heat for 20-25 minutes or until tender.
27
Shake pot occasionally.
28
12.
29
Serve and enjoy your Spanish chicken thighs with vegetables.

715

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 12 whole Chicken Thighs, 1/4 teaspoons Salt, 1/4 teaspoons Ground Black Pepper, 4 Tablespoons Olive Oil, and more.

Yes, Spanish Chicken with Veggies 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.

Spanish Chicken with Veggies

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