Ingredients
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1 tablespoon extra virgin olive oil
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1 1/2 lbs boneless skinless chicken thighs
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kosher salt, to taste
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fresh ground black pepper, to taste
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1 medium onion, thinly sliced (about 3/4 cup)
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10 garlic cloves, crushed with the flat side of a knife blade
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28 ounces canned whole tomatoes or 28 ounces crushed tomatoes
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1/4 cup Spanish olives, pitted and quartered
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1 dried bay leaf
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1 teaspoon paprika
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1/4 teaspoon dried thyme
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1/2 cup water
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salt, to taste
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black pepper, to taste
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2 red bell peppers, seeds and ribs removed, thinly sliced lengthwise julienne-style
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2 yellow bell peppers, seeds and ribs removed, thinly sliced lengthwise julienne-style
Instructions
- 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, about 5-7 minutes.
- If using whole tomatoes, gently crush tomatoes with your hands; add them to the pot along with their juice. If using canned crushed tomatoes, empty can into pot.
- Add the pitted and quartered olives, the bay leaf, paprika, thyme, and water to the pot. Bring to a boil. Season with salt and pepper to taste.
- Return chicken to pot; reduce heat. Simmer, partially covered, until chicken is falling-apart tender, about 30-45 minutes.
- Discard bay leaf, serve hot over cooked pasta or rice.