The Braise-y Bunch
Tender Chicken Thighs Simmered with Garlic, Broccoli, and Bell Peppers in a Spicy Mediterranean Tomato Sauce
1 hour
Serves 4
DinnerMediterraneanGluten-freeDairy-freeNut-freeShellfish-freeSoy-freeLow SodiumLow Carb
Herb's take
This Mediterranean-inspired braise shows how a little patience (and a Dutch oven) transforms humble chicken thighs into fork-tender flavor bombs. You'll master the art of building a sauce by layering aromatics and bloom spices, all while keeping your veggies vibrant and your chicken juicy.
Equipment needed
- Dutch oven
Ingredients
Yield
4
Instructions
- 01Pat the chicken thighs dry and season evenly with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper.
- 02Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Sear chicken thighs in batches until golden brown, about 3 minutes per side. Transfer to a plate.
- 03Reduce heat to medium. Add remaining 1 tablespoon olive oil, then stir in minced garlic, red pepper flakes, and smoked paprika. Cook, stirring constantly, until fragrant, about 45 seconds.
- 04Add diced onion and bell pepper strips. Sauté until onion is soft and translucent, about 4 minutes.
- 05Pour in crushed tomatoes and chicken broth. Stir in sugar and dried oregano. Scrape up any browned bits from the bottom of the pot.
- 06Return chicken thighs (and any juices) to the pot, nestling them into the sauce. Bring to a simmer, reduce heat to low, cover, and cook for 25 minutes.
- 07Scatter broccoli florets over the chicken. Re-cover and cook until broccoli is crisp-tender and chicken is very tender, about 10 more minutes.
- 08Stir in lemon zest and juice. Simmer uncovered for 2 minutes to meld flavors and thicken slightly.
- 09Taste and adjust seasoning with salt and pepper as needed. Remove from heat.
- 10Serve chicken and vegetables ladled with plenty of sauce. Garnish with freshly chopped parsley.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.