BRAISED SPANISH CHICKEN WITH PEPPERS

BRAISED SPANISH CHICKEN WITH PEPPERS image

Categories Chicken

Yield 6

Number Of Ingredients 22

½ teaspoon kosher salt
¼ teaspoon black pepper
2 teaspoons paprika
2 teaspoons oregano
1 Tablespoon olive oil
6 chicken thighs, bone in and skin
removed
1 medium yellow onion, thinly sliced
3 red bell peppers, thinly sliced
3 garlic cloves, minced or pressed
1 cup white wine
1 Tablespoon of red wine vinegar or
white wine vinegar (Sherry vinegar if
you have it on hand ‐ it tastes the
best)
1 cup low sodium, gluten free
chicken broth
1 Tablespoon fresh thyme, leaves
removed from stems and roughly
chopped
½ teaspoon kosher salt
¼ teaspoon black pepper

Steps:

1. In a small bowl, combine salt & pepper, paprika, and oregano. 2. Season both sides of the chicken. 3. Heat a large, nonstick sauté pan over medium heat; add in oil, once hot, add in the chicken. Lightly brown on both sides, about 3 minutes per side - remove the chicken from the pan and set aside. 4. Add in sliced onions and bell peppers to the pan, sauté for 2‐3 minutes or until the peppers become soft. 5. Add in garlic, wine, vinegar, broth, thyme, and salt & pepper - stir to combine 6. Place the chicken on top of the peppers, cover with a lid, reduce heat to a low simmer and cook for 20 minutes.