Ingredients

• 8 chicken thighs
• 2 tbsps olive oil
• 1 onion
• 4 garlic cloves
• 1 red bell pepper
• 1 green bell pepper
• 2 tbsps tomato paste
• 400 gms (0.89 lb) canned diced tomatoes
• 240 mls (1 cup) chicken broth
• 240 mls (1 cup) dry white wine
• 2 tsps smoked paprika
• 2 bay leaves
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsps fresh parsley

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper.
2. Brown the chicken thighs in the skillet, skin-side down first, until they are golden brown, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the chopped onion and cook until it is softened, about 5 minutes.
4. Add the minced garlic and sliced bell peppers to the skillet and cook for another 3-4 minutes until the vegetables are soft.
5. Stir in the tomato paste and cook for an additional 1-2 minutes.
6. Add the diced tomatoes, chicken broth, white wine, smoked paprika, and bay leaves to the skillet. Stir to combine.
7. Return the chicken thighs to the skillet, spooning some of the sauce over the top. Bring the mixture to a simmer.
8. Reduce the heat to low, cover the skillet, and let it cook for about 35-40 minutes, until the chicken is cooked through and tender.
9. Remove the bay leaves and taste the sauce, adjusting the seasoning with more salt and pepper if necessary.
10. Garnish with chopped fresh parsley before serving. Enjoy!

Notes

• A traditional Spanish chicken dish known for its rich flavors
• Great to serve with rice or roasted potatoes