👥 Serves: 4
⏱ Preparation time: 20 minutes (plus 25 minutes cooking)
🌿 Ingredients
800 g chicken thighs (about 4 thighs, skin-on for more flavor)
2 red bell peppers (~300 g), diced
2 yellow bell peppers (~300 g), diced
1 medium onion (~100 g), thinly sliced
2 garlic cloves, finely chopped
400 g canned chopped tomatoes (or fresh peeled tomatoes in summer)
2 tbsp olive oil (~30 ml)
1 sprig of fresh thyme
1 bay leaf
Fine salt & freshly ground black pepper to taste
🥣 Step-by-Step Preparation
1️⃣ Heat the pan
In a large heavy-bottomed casserole or Dutch oven, heat the olive oil over medium-high heat.
2️⃣ Brown the chicken
Season the chicken thighs generously with salt and pepper. Place them skin-side down in the hot oil and sear for about 5 minutes per side, until golden brown and slightly crispy. Remove and set aside on a plate.
3️⃣ Cook the aromatics
Reduce the heat to medium. Add the sliced onion and chopped garlic to the same pan and sauté for about 3 minutes, until softened and fragrant, without letting the garlic burn.
4️⃣ Add the peppers
Stir in the diced red and yellow peppers. Cook for about 5 minutes, stirring occasionally, until they begin to soften but still hold their shape.
5️⃣ Simmer with tomatoes
Return the browned chicken thighs to the pot. Pour in the chopped tomatoes, then add the thyme sprig and bay leaf. Season again with salt and pepper. Stir gently to combine.
6️⃣ Slow cook
Cover and simmer over low heat for about 25 minutes, turning the chicken halfway through so it soaks up the flavors. The meat should be tender and the sauce thick and aromatic.
7️⃣ Finish and serve
Remove the thyme and bay leaf. Adjust seasoning if needed. Serve hot, ideally with crusty bread to mop up the sauce.
Next Page
