Braised Chicken Thighs
Although this recipe calls for ten cloves of garlic, the finished dish will taste just right because crushed whole garlic isn't as strong as chopped or minced.
- 1 tablespoon olive oil
- 1 1/2 pounds boneless, skinless chicken thighs
- Coarse salt and ground pepper
- 4 bell peppers (yellow and red), seeds and ribs removed, thinly sliced
- 1 medium onion, thinly sliced
- 10 garlic cloves, crushed with the flat side of a knife blade
- 1 can (28 ounces) whole tomatoes
- 1/4 cup Spanish green olives, pitted and quartered
- 1 dried bay leaf
- 1 teaspoon paprika
- 1/4 teaspoon dried thyme
In a Dutch oven (5-quart pot with a tight-fitting lid), warm oil over medium heat. Season chicken with salt and pepper, and cook until browned, about 3 minutes per side. Transfer to a plate.
Add bell peppers, onion, and garlic to pot; cook, stirring occasionally, until softened, 5 to 7 minutes. Gently crush tomatoes with your hands; add them to the pot along with their juice, the olives, bay leaf, paprika, thyme, and 1/2 cup water; bring to a boil. Season with salt and pepper.
Return chicken to pot; reduce heat. Simmer, partially covered, until chicken is falling-apart tender, 30 to 45 minutes. Discard bay leaf. Serve hot.