Chicken in Tomato Sauce Recipe [Step by Step]
Serving: 4 servings
Equipment
- Medium Dutch oven with lid
Ingredients
- 1.5 pounds boneless, skinless chicken thighs [0.7 kilograms]
- 1 tablespoon salt (or more, to taste), divided
- 1 teaspoon pepper freshly ground
- 4 tablespoons olive oil
- 1 small red onion finely chopped
- 6 cloves garlic crushed
- 1 red bell pepper
- 2 dozen pitted green olives
- 1 cup tomato sauce [220 grams]
- ½ cup chicken broth [120 grams]
- ¼ teaspoon oregano powder (optional)
- 1 teaspoon sweet paprika
- 4 sprigs cilantro or parsley
Instructions
1. Season the chicken
- Place the chicken in a bowl, season with a teaspoon of salt and half a teaspoon of pepper.Set aside.
2. Heat the oil
- Heat the olive oil over medium-high heat in a large pot or skillet.
3. Brown the chicken
- Add the chicken to the oil and cook, stirring, until the liquid released from the chicken evaporates and the chicken turns golden brown.⚠️ Be careful of hot oil splatters when adding the chicken to the hot pan.
4. Add vegetables
- Add the onion and garlic and cook, stirring, until the onion begins to turn translucent.Add the red bell pepper and olives and stir until well combined.
5. Add tomato sauce
- Add the tomato sauce, chicken broth, oregano, and paprika.Reduce the heat to medium.
6. Make the sauce
- Cover and cook until well cooked (about 10-15 minutes).Stir every 3-4 minutes so that it cooks evenly and does not burn on the bottom.Taste and add salt and pepper to taste if desired.
7. Serve
- Remove from heat and garnish with cilantro.Serve hot.
Nutrition
Calories: 298kcal | Carbohydrates: 7g | Protein: 15g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 81mg | Sodium: 1510mg | Potassium: 405mg | Fiber: 2g | Sugar: 3g | Vitamin A: 113IU | Vitamin C: 31mg | Calcium: 31mg | Iron: 1mg
