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Recipe Tags: Weeknight 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Poultry Vegetables Spanish European Italian Chicken Dietary One Dish Meal Low Sodium Low Saturated Fat Low Calorie Low Carb Low In Something Meat Chicken Thighs Legs Peppers Tomatoes Presentation Served Hot

Braised Chicken Thighs With Bell Peppers Olives And Tomatoes

This used what i have on hand, it has been tweaked a bit from the original recipe in martha stewart living, march 2004. although this uses 10 cloves of garlic, crushed whole garlic isn't as strong as chopped or minced garlic. supposedly the tomatoes in canned whole tomatoes are of better quality than those used for canned crushed tomatoes, but sometimes every minute counts. you may use fresh tomatoes, but you may want to add more salt to suit your taste preference. serve over pasta or rice. (served over whole wheat pasta.)

Steps

In a dutch oven , warm oil over medium heat.
Season chicken with salt and pepper , and cook until browned , about 3 minutes per side.
Transfer to a plate.
Add bell peppers , onion , and garlic to pot.
Cook , stirring occasionally , until softened , about 5-7 minutes.
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.
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.
Return chicken to pot.
Reduce heat.
Simmer , partially covered , until chicken is falling-apart tender , about 30-45 minutes.
Discard bay leaf , serve hot over cooked pasta or rice.

Ingredients

extra virgin olive oil, boneless skinless chicken thighs, kosher salt, fresh ground black pepper, yellow bell peppers, red bell peppers, onion, garlic cloves, canned whole tomatoes, spanish olives, dried bay leaf, paprika, dried thyme, water, salt, black pepper