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Chicken Thighs with Peppers and Onions (10.08.15)

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Posted at 1:19 PM, Oct 08, 2015
and last updated 2015-10-08 15:19:40-04
  • 3 tablespoons olive oil
  • 1 lb. chicken thighs
  • 2 bell peppers, any color, chopped
  • 1/2 medium onion, any kind, chopped
  • 4 cloves garlic, chopped
  • 1 cup chicken stock
  • 1 14.5 oz. can diced tomatoes, undrained
  • Salt and Pepper, to taste

Bring a Dutch oven or large frying pan up to medium to high heat. Coat the bottom with oil. Brown the chicken thighs on each side for 2-3 minutes. Remove from the pan. Add the bell pepper and onion to the same pan. Saute with salt and pepper for 2-3 minutes. Add garlic and cook for another minute. Add the thighs back to the pan with the chicken stock and diced tomatoes. Bring to a boil; then reduce to a simmer for 25-30 min.

Sponsor: Dan’s Market