6 large chicken thighs, boneless (1.25 kg
1/2 teaspoon salt or to taste
1 pinch of black pepper
1/4 cup olive oil (60 ml)
7 medium onions, chopped (720 g)
2 1/3 cups green bell pepper, chopped (420 g)
6 cloves garlic, minced
3 tablespoons fresh oregano or 1 tablespoon dried oregano
2 tablespoons fresh thyme or 1 tablespoon dried thyme
1 tablespoon sweet paprika
3 large tomatoes, peeled and chopped (500 g)
2 cups chicken broth (480 ml)
1 cup dry white wine (240 ml)
3/4 cup stuffed green olives with red pepper, sliced (140 g)
6 large chicken thighs, boneless (1.25 kg
1/2 teaspoon salt or to taste
1 pinch of black pepper
1/4 cup olive oil (60 ml)
7 medium onions, chopped (720 g)
2 1/3 cups green bell pepper, chopped (420 g)
6 cloves garlic, minced
3 tablespoons fresh oregano or 1 tablespoon dried oregano
2 tablespoons fresh thyme or 1 tablespoon dried thyme
1 tablespoon sweet paprika
3 large tomatoes, peeled and chopped (500 g)
2 cups chicken broth (480 ml)
1 cup dry white wine (240 ml)
3/4 cup stuffed green olives with red pepper, sliced (140 g)
Place the chicken in a large bowl, season with salt and black pepper, and reserve
In a large skillet, heat the olive oil over medium heat
Add the chicken and cook each side for about 3 minutes or until browned
Remove with a slotted spoon and reserve
Increase the heat, add the onion and bell pepper, and cook, stirring occasionally, for about 15 minutes or until softened
Add the garlic, oregano, thyme, and paprika, and cook for an additional 2 minutes
Add the reserved chicken, tomatoes, broth, and wine
Reduce the heat as soon as it starts to boil
Simmer for about 25 minutes or until the chicken is cooked through
Add the olives, increase the heat, and simmer, uncovered, for about 30 minutes or until the sauce has thickened and the liquid at the bottom of the skillet has formed a consistency similar to a sauce
273 calories per serving
