Spanish Chicken with Peppers and Olives

Chicken thighs browned with smoked paprika, then simmered with sweet peppers, tomatoes and green olives in the style of a Spanish home-kitchen braise.

Ingredients

• 1 1/2 lb boneless, skinless chicken thighs
• 2 teaspoons smoked paprika, divided
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 tablespoons olive oil, divided
• 1 medium yellow onion, thinly sliced
• 2 medium red bell peppers, sliced
• 1 medium green bell pepper, sliced
• 4 cloves garlic, thinly sliced
• 1/2 teaspoon dried thyme
• 1 (14.5 oz) can diced tomatoes
• 1/2 cup pimiento-stuffed green olives, halved
• 2 tablespoons chopped fresh parsley

Instructions

1. Season the chicken all over with 1 teaspoon of the smoked paprika, the salt and the black pepper.
2. Heat 2 tablespoons olive oil in a large, deep skillet over medium-high heat. Brown the chicken for 3 to 4 minutes per side, then move it to a plate; it will finish cooking in the sauce.
3. Lower the heat to medium and add the remaining 1 tablespoon oil, the onion and the bell peppers. Cook, stirring now and then, for 6 to 8 minutes, until soft and starting to brown.
4. Stir in the garlic, the remaining 1 teaspoon smoked paprika and the thyme and cook for 30 seconds. Add the tomatoes with their juices and the olives and bring to a simmer, scraping up the browned bits.
5. Nestle the chicken and any juices into the peppers, cover and simmer for 10 to 12 minutes, until the chicken reaches 165°F (74°C). Sprinkle with the parsley and serve.

Nutrition (per serving)

382 cal · 36g protein · 14g carbs · 20g fat

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