Cook at home

Pollo a la Chilindron Spanish Pepper and Tomato Chicken

Chicken thighs braised with red peppers, tomato, onion, garlic and smoked paprika in the Aragonese style.

Ingredients

• 2 lb chicken thigh, boneless, skinless
• 2 tbsp olive oil
• 2 bell pepper, sliced
• 1 onion, sliced
• 4 clove garlic, minced
• 2 tomato, chopped
• 1 tbsp tomato paste
• 2 tsp smoked paprika
• 1/2 cup chicken broth
• 1 tsp salt
• 2 tbsp fresh parsley, chopped

Steps

1. Season the chicken with the salt and half the paprika and brown it in the oil in a wide pan, 4 minutes per side. Remove.
2. Cook the peppers and onion 10 minutes until soft. Add the garlic, tomato paste and remaining paprika for 1 minute.
3. Add the tomatoes and broth, return the chicken and simmer, covered, 20 minutes until the chicken reaches 165 F (74 C) and the sauce is thick.
4. Top with parsley and serve.