Mediterranean Braised Chicken Thighs with Bell Peppers and Olives
Indulge in the rich flavors of Mediterranean cuisine with this scrumptious braised chicken dish. Inspired by a classic recipe, this version combines tender, succulent chicken thighs with a vibrant mix of bell peppers, robust olives, and juicy tomatoes. The dish is elevated by the aromatic infusion of garlic, onion, and spices, creating a hearty meal that is both comforting and satisfying. While whole canned tomatoes retain superior quality, fresh tomatoes work wonderfully too! Serve it over whole wheat pasta or fluffy rice for a delightful dining experience that will impress your family and guests alike.
N/A
Servings
550
Calories
15
Ingredients
Ingredients
Extra virgin olive oil
1 (tablespoon)
Boneless skinless chicken thighs
1.5 (lbs)
Kosher salt
to taste
Fresh ground black pepper
to taste
Yellow bell peppers
2 (seeds and ribs removed, thinly sliced lengthwise julienne-style)
Red bell peppers
2 (seeds and ribs removed, thinly sliced lengthwise julienne-style)
Onion
1 (medium, thinly sliced (about 3/4 cup))
Garlic cloves
10 (crushed with the flat side of a knife blade)
Canned whole tomatoes
28 (ounces (or use crushed tomatoes))
Spanish olives
1/4 (cup, pitted and quartered)
Dried bay leaf
1
Paprika
1 (teaspoon)
Dried thyme
1/4 (teaspoon)
Water
1/2 (cup)
Additional salt and pepper
to taste
Instructions
1
In a 5-quart Dutch oven, heat the extra virgin olive oil over medium heat until shimmering.
2
While the oil heats, season the boneless skinless chicken thighs generously with kosher salt and fresh ground black pepper.
3
Add the seasoned chicken thighs to the pot in a single layer, cooking for about 3 minutes on each side or until they develop a golden-brown crust. Transfer the browned chicken to a plate and set aside.
4
Next, introduce the sliced yellow and red bell peppers, the thinly sliced onion, and the crushed garlic cloves into the pot. Stir occasionally for about 5-7 minutes or until the vegetables are softened and fragrant.
5
If using whole canned tomatoes, carefully crush them by hand and add them along with their juice to the pot. If using crushed tomatoes, simply pour the contents of the can into the pot.
6
Incorporate the quartered Spanish olives, bay leaf, paprika, dried thyme, and water into the mixture. Bring the pot to a gentle boil, seasoning with additional salt and pepper to taste.
7
Return the browned chicken thighs to the pot, ensuring they are submerged in the sauce. Lower the heat, cover the pot partially, and let it simmer for 30 to 45 minutes or until the chicken is tender and easily falls apart.
8
Once cooked, carefully discard the bay leaf. Serve the braised chicken hot over your choice of cooked whole wheat pasta or rice, allowing the delicious sauce to coat each serving.
Nutrition Information
32.5g
Carbs
40g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this Mediterranean dish?
The recipe uses 1.5 lbs of boneless skinless chicken thighs.
How many calories are in a serving of this braised chicken?
Each serving contains approximately 550 calories.
Can I use fresh tomatoes instead of canned ones?
Yes, while canned whole tomatoes are recommended for quality, fresh tomatoes work wonderfully as well.
What type of olives are recommended for this recipe?
The recipe calls for Spanish olives that have been pitted and quartered.
How much garlic is used in this recipe?
This recipe is very aromatic, using 10 crushed garlic cloves.
What size Dutch oven is needed?
A 5-quart Dutch oven is recommended for preparation.
How long should the chicken simmer?
The chicken should simmer for 30 to 45 minutes until it is tender and falls apart.
What should I serve this Mediterranean chicken with?
It is best served over whole wheat pasta or fluffy rice to soak up the sauce.
How many grams of protein are in this meal?
There are 40g of protein per serving.
What type of bell peppers are included?
The dish features a mix of two yellow bell peppers and two red bell peppers.
What is the carbohydrate content per serving?
The dish contains 32.5g of carbohydrates per serving.
How should the chicken be prepared before cooking?
The chicken thighs should be seasoned generously with kosher salt and fresh ground black pepper.
What is the purpose of browning the chicken?
Browning the chicken for 3 minutes on each side creates a golden-brown crust and develops deeper flavor.
What herbs and spices provide the aromatic base?
The flavor comes from paprika, dried thyme, a bay leaf, garlic, and onion.
Do I need to remove the seeds from the peppers?
Yes, the instructions specify removing the seeds and ribs before thinly slicing the peppers.
How much water is added to the braising liquid?
One-half cup of water is added to the tomato and olive mixture.
Can I use crushed tomatoes instead of whole canned tomatoes?
Yes, if you use crushed tomatoes, simply pour the contents of the can into the pot without crushing them by hand.
Is it necessary to remove the bay leaf?
Yes, the bay leaf should be carefully discarded once the cooking is finished.
What oil is best for this recipe?
Extra virgin olive oil is used to heat the pot and brown the chicken.
How should the onions be sliced?
The onion should be medium-sized and thinly sliced, yielding about 3/4 cup.
Is this recipe considered a one-dish meal?
Yes, it is tagged as a one-dish meal as the chicken and vegetables are braised together in a single pot.
How do I know when the vegetables are ready?
Sauté the peppers, onion, and garlic for 5-7 minutes until they are softened and fragrant.
What is the total number of ingredients?
There are 15 ingredients used in this recipe.
Are the chicken thighs skinless?
Yes, the recipe specifically calls for boneless skinless chicken thighs.
Can I adjust the salt and pepper?
Yes, the recipe suggests seasoning the chicken initially and then adding additional salt and pepper to the sauce to taste.
How should the garlic be prepared?
The 10 cloves of garlic should be crushed with the flat side of a knife blade.
What style of slicing is used for the peppers?
The peppers are sliced lengthwise in a julienne-style.
Does the chicken need to be submerged in the sauce?
Yes, when returning the browned chicken to the pot, ensure the thighs are submerged in the liquid.
What temperature should I use for the initial cooking?
The olive oil should be heated over medium heat until shimmering before adding the chicken.
Is this a comfort food recipe?
Yes, it is categorized under comfort food and dinner tags for its hearty and satisfying nature.