← All recipes

🍽️ Chicken Thighs in Tomato and Pepper Stew

711 kcal · 30 min · 4 servings

Ingredients

• 4 chicken drumsticks
• 1 stalk celery
• 1 onion
• 2 garlic cloves
• 2 green bell peppers
• 4 tomatoes
• salt
• pepper (from the mill)
• 4 tbsp olive oil
• 1 tbsp tomato paste
• 100 ml dry white wine
• 150 ml poultry broth
• 300 g rice
• 2 tbsp freshly chopped parsley

Instructions

1. 1. Wash the chicken thighs thoroughly and pat them dry with a kitchen towel.
2. 2. Split the chicken thighs at the joint into two pieces and remove the skin.
3. 3. Wash the celery, remove the tough fibers, and slice it into thin rounds.
4. 4. Peel the onion and the garlic.
5. 5. Halve the onion and cut it into thin strips.
6. 6. Finely chop the garlic.
7. 7. Wash the bell peppers, halve them, remove the seeds, and cut them into strips.
8. 8. Pour boiling water over the tomatoes briefly to loosen the skin.
9. 9. Rinse the tomatoes with cold water and peel off the skin.
10. 10. Quarter the peeled tomatoes and remove the core.
11. 11. Season the chicken pieces with salt and pepper.
12. 12. Heat 2 tablespoons of oil in a casserole dish.
13. 13. Fry the chicken pieces on all sides until golden brown.
14. 14. Remove the chicken pieces from the casserole dish and set them aside.
15. 15. Sauté the onion strips, celery slices, garlic, and pepper strips in the remaining oil.
16. 16. Add the quartered tomatoes to the vegetables.
17. 17. Place the chicken pieces back into the casserole dish.
18. 18. Simmer everything for about 10 minutes until the chicken is cooked through.
19. 19. Season the dish to taste with salt and pepper.
20. 20. Cook the rice according to the package instructions.
21. 21. Drain the rice and stir in the parsley.
22. 22. Serve the chicken on top of the rice.
23. 23. Serve boiled carrots on the side if desired.

Nutrition per serving

• kcal: 711
• Protein: 38 g · Fett/Fat: 30 g · Carbs: 67 g