Ingredients

The following ingredients have 4 Servings
  • 2 to 2 1/2 pounds chicken thighs (bone-in, skin-on)
  • 6 Tablespoons olive oil (divided)
  • 1 large onion
  • 1 red bell pepper (sliced)
  • 26 ounces San Marzano tomatoes (diced (or 3.5 pounds chopped fresh tomatoes, if available))
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon salt (or more to taste)
  • 1/2 teaspoon freshly ground black pepper (or more to taste)
  • 1/2-1 cup fresh cilantro (chopped, plus more for sprinkling over the top)
  • 4 garlic cloves (minced)

Instruction

  • Season the chicken thighs on both sides with salt and pepper.
  • Heat 4 tablespoons of the olive oil in a large dutch oven or skillet on high heat.  When the oil is hot, add the chicken thighs skin side down and brown for 4-5 minutes before flipping and browning on the other side. Remove chicken from pan and set aside.
  • Drain the grease, then add the remaining 2 tablespoons of olive oil and heat over medium high heat.  Add the onion and cook for 2 minutes.  Add the bell pepper and continue to cook for another 3 minutes, stirring occasionally until onions have softened. 
  • Add the tomatoes, red pepper flakes, salt, and pepper, then cover the dutch oven or skillet with a lid and cook over medium heat for 10 minutes. 
  • Return the chicken to the pan and nestle the pieces into the tomato sauce.  Cover with the lid again and reduce heat to medium-low.  Cook for 30 minutes, until chicken is tender and cooked through. 
  • Stir in the chopped cilantro and minced garlic.  Taste and adjust seasonings as necessary.
  • Serve the stew with additional cilantro sprinkled over the top and naan bread or rice.