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🍽️ Spanish-style Chicken Thigh Skillet

749 kcal · 30 min · 4 servings

Ingredients

• 8 chicken thighs
• 1 onion
• 2 garlic cloves
• 2 bell peppers (red and green)
• salt
• pepper (from the mill)
• 3 tbsp olive oil
• 150 g bacon cubes
• 400 g chopped tomatoes (can)
• 2 tbsp paprika powder
• 1 tbsp fresh chopped oregano

Instructions

1. 1. Rinse the chicken thighs under cold running water.
2. 2. Pat the meat dry thoroughly with a kitchen towel.
3. 3. Peel the onion and the garlic.
4. 4. Dice the onion and garlic very finely.
5. 5. Wash the bell peppers.
6. 6. Cut the bell peppers in half lengthwise.
7. 7. Remove the seeds and white pith from the bell peppers.
8. 8. Cut the deseeded bell peppers into thin strips.
9. 9. Season the chicken thighs generously with salt and pepper.
10. 10. Heat oil in a large skillet.
11. 11. Fry the chicken thighs on all sides in the hot oil.
12. 12. Remove the browned chicken pieces from the pan and set them aside.
13. 13. Fry the bacon in the same fat for about one minute.
14. 14. Add the diced onion and garlic to the bacon.
15. 15. Sauté the vegetables together for one to two minutes.
16. 16. Add the pepper strips and let them sweat briefly.
17. 17. Stir the tomatoes into the vegetable mixture.
18. 18. Season the vegetable base again with salt and pepper.
19. 19. Place the chicken thighs back on top of the vegetables in the pan.
20. 20. Sprinkle paprika powder evenly over the dish.
21. 21. Place the skillet in the oven preheated to 180 degrees Celsius (conventional heat).
22. 22. Braise the chicken in the oven for about 30 minutes.
23. 23. Spoon some sauce from the pan over the meat occasionally.
24. 24. Sprinkle oregano over the finished dish.
25. 25. Finally, adjust the seasoning with salt and pepper to taste.

Nutrition per serving

• kcal: 749
• Protein: 63 g · Fett/Fat: 52 g · Carbs: 7 g