Tomato-Pepper Thighs
Tomato-Pepper Thighs is an moderately easy dinner. Made with 8 chicken thighs (about 2 lb.), 1 tbsp. olive or vegetable oil, 2 medium onions, cut into thin wedges, 1 each: green and red pepper, cut into 1 1/2-inch chunks and 1/2 tsp. red pepper flakes, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
Remove skin from thighs.
In medium pan over medium-high heat, brown chicken in patches in oil for 5 minutes, turning once. Remove to plate.
Add onions, peppers and pepper flakes to the drippings left in the pan.
Cook over medium heat, stirring frequently, 5 minutes.
Add tomatoes, olives and salt.
Stir mixture to break up tomatoes.
Return chicken to pan; bring to a boil.
Reduce heat; simmer 15 minutes until chicken is no longer pink.
Remove cover and on high heat, boil until sauce is reduced slightly.
π· Perfect Pairings
Complete your meal with these
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