Chicken and Peppers in Tomato-Garlic Broth
Ingredients
- 6 pieceschicken thighs (bone-in, skin-on)
- 2red bell pepper
- 2yellow bell pepper
- 1 mediumyellow onion
- 5 clovesgarlic
- 14½ ouncescanned crushed tomatoes
- 1 cupchicken broth
- 3 tablespoonsolive oil
- 1 teaspoondried oregano
- ·salt
- ·black pepper
- ¼ cupfresh basil (optional, for garnish)
Prep
- 01
Dice 2 red bell peppers and 2 yellow bell peppers into 1-inch pieces.
- 02
Dice 1 medium yellow onion.
- 03
Mince 5 cloves garlic.
Method
- 01
Heat 3 tablespoons olive oil in a large heavy skillet over medium-high heat. Season chicken thighs on both sides with salt and pepper.
- 02
When the oil shimmers, place chicken skin-side down in the skillet. Cook for 5–6 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes. Transfer chicken to a plate.
- 03
Pour off all but 1 tablespoon of fat from the skillet. Add minced garlic and cook for 30 seconds until fragrant, stirring constantly.
- 04
Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened and beginning to brown.
- 05
Stir in the diced bell peppers and oregano. Cook for 2 minutes, stirring often.
- 06
Pour in the crushed tomatoes and chicken broth, scraping up any browned bits from the bottom of the skillet. Stir well.
- 07
Return the chicken thighs to the skillet, nestling them into the broth. Bring to a simmer, then reduce heat to medium-low. Cover and simmer for 20 minutes, until the chicken is cooked through.
- 08
Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh basil if desired.
Spice Tips
For subtle heat, add 1/4 teaspoon red pepper flakes with the garlic. A splash of balsamic vinegar (1 tablespoon) adds depth. Fresh thyme sprinkled at the end brightens the finish.
This braise is even better made a day or two ahead — store in an airtight container and reheat gently on the stove. Serve over crusty bread, rice, or soft polenta to soak up the savory broth.