Ingredients: |
Ingredients: 2 Tbsp. olive oil (plus additional if needed)
1 tsp. kosher salt
1/2 tsp. black pepper
2 lb. boneless skinless chicken thighs (about 8 thighs)
1 medium yellow onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 1/2 tsp. SMOKED paprika (regular works as well)
1 tsp. dried oregano
1/2 tsp. dried rosemary
1 bay leaf
4 garlic cloves, minced
1 medium sweet potato, peeled and cut into 1/2" cubes
28 oz. can crushed tomatoes
14 oz. chicken broth
1 Tbsp red wine vinegar
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Directions: |
Directions:Heat 1 Tbsp. olive oil over med-high heat in a large Dutch oven. Season chicken with salt and pepper on both sides. Once the oil is hot, add the chicken in a single layer. Brown 3-4 minutes on each side until light brown, transfer to a plate. If the chicken won't all fit in one layer, you can cook it in batches. The chicken does not need to be cooked completely through.
Reduce heat to medium. Add 1 Tbsp. olive oil. Add onion and cook 4 minutes. Stir in bell peppers, garlic, and spices. Stir constantly for 30 seconds, just until garlic is fragrant.
Add the sweet potato, tomatoes, and chicken broth. Increase heat and bring to a rapid simmer. Turn heat down to low and simmer gently for 15 minutes, stirring occasionally.
Add reserved chicken, along with any liquid that has accumulated on the plate. Partially cover Dutch oven and let simmer 20 minutes, or until chicken is cooked through and vegetables are tender. Discard bay leaf. Stir in vinegar. Continue to simmer another 5 minutes. Add salt and pepper to taste. |
This recipe for Spanish Chicken Stew is from