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Chicken with Tomatoes and Peppers
This dish has a bit of a kick from the jalapeno pepper. If you prefer less spiciness, remove the membranes and seeds from the Jalapeno or omit altogether.
Recipe type: Main Dish
Serves: 6
Ingredients
- ¼ cup olive oil
- Six (4-ounce) boneless, skin-on chicken thighs or breasts, pounded to a ¼-inch thickness
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 garlic cloves, sliced
- 1 red bell pepper, thinly sliced
- 1 jalapeno, sliced into rings (remove membrane and seeds for less heat)
- One (14-ounce) can tomatoes with juices
- 2 tablespoons capers, rinsed and drained
- ½ cup roughly chopped fresh flat-leaf parsley leaves
Instructions
- Heat a Dutch oven over medium-high heat. Add the olive oil to pan. Season both sides of the chicken with salt and pepper. Put the chicken skin-side down in the pan and cook until golden brown, about 2 minutes. Flip the chicken and cook for another 30 seconds. Add the garlic, bell pepper, jalapeno, and a pinch of salt, and cook for another 30 seconds.
- Add ½ cup water and deglaze the pan, scraping with a wooden spoon to get the browned bits on the bottom of the pan. Cook until the liquid is reduced by half, another minute. Add the tomatoes with juices and capers, cover the pan, and cook for 2 minutes.
- Remove the pan from the heat and stir in the parsley. Taste and adjust the seasoning, adding salt and pepper as needed.
- Rewarm covered.
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