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Dinner recipe · from the recipe book

Chicken Thigh Tomato Braise with Roasted Peppers

Tender chicken thighs braised in a smoky roasted pepper and tomato sauce with potatoes and olives, finished with fresh parsley and a bright splash of lemon.

Chicken Thigh Tomato Braise with Roasted Peppers

Ingredients

  • 1½ lb680 gChicken thighs, boneless skinlesscut into large chunks
  • 3 medium360 gRed bell pepperhalved and seeded
  • 2 tbsp27 gOlive oil
  • 1½ medium160 gYellow onionsliced
  • 4 cloves12 gGarlicminced
  • 2½ tsp6 gPaprika (sweet or smoked)
  • 2 tsp2 gDried oregano
  • ½ tsp1 gCrushed red pepper
  • 2 tbsp32 gTomato paste
  • 1¾ lb800 gDiced tomatoes, canned
  • 1 cup240 gLow-sodium chicken broth
  • 3 small500 gRed potatoescut into 1-inch chunks
  • 11 large olives50 gBlack olives, cannedhalved
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 1 tbsp15 gLemon juice
  • ¼ cup chopped15 gFresh parsleychopped

Steps

  1. Heat the broiler. Place the red bell pepper halves skin side up on a foil-lined sheet and broil 8 to 10 minutes until charred. Cover with a bowl for 10 minutes, peel off the skins and slice the peppers into strips.
  2. While the peppers roast, season the chicken thigh with half of the salt and the black pepper.
  3. Heat half of the olive oil in a Dutch oven over medium-high heat. Brown the chicken thigh in batches, about 5 minutes per batch, and set it aside on a plate.
  4. Add the remaining half of the olive oil and the onion to the pot and cook 5 minutes until soft. Stir in the garlic, paprika, oregano and red pepper flakes for 1 minute.
  5. Stir in the tomato paste and cook 1 minute, then add the tomatoes-canned and chicken broth, scraping up the browned bits.
  6. Add the potato-red, the roasted pepper strips, the browned chicken thigh with its juices and the remaining half of the salt. Bring to a boil, then cover and simmer gently over low heat for 35 to 40 minutes, until the potatoes are tender and the chicken reaches 165°F (74°C).
  7. Uncover, stir in the olives and simmer 5 minutes to thicken slightly.
  8. Off the heat, stir in the lemon juice, then sprinkle with the parsley and serve.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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