Description
A flavorful dish combining vibrant flavors, tender chicken, and a hint of spice, reflecting the culinary traditions of Portugal.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (or drumsticks)
- 3 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (14 ounces) diced tomatoes, undrained
- 1 cup chicken broth
- 1 tablespoon apple cider vinegar
- Fresh parsley, chopped, for garnish
Instructions
- Begin by marinating the chicken. In a mixing bowl, combine olive oil, paprika, cumin, oregano, salt, and black pepper. Add the chicken, ensuring it’s well-coated. Let it marinate for at least 20 minutes.
- Preheat your oven to 375°F (190°C). In a large oven-safe skillet, add a bit more olive oil if needed. Toss in the onions and garlic. Sauté until the onions are translucent, about 5 minutes.
- Introduce the chopped bell peppers to the skillet, stirring them in for another 3-4 minutes.
- Pour in the can of diced tomatoes along with the chicken broth and apple cider vinegar. Stir together, bringing it to a gentle simmer.
- Place the marinated chicken pieces, skin side up, into the skillet. Baste them with the sauce.
- Transfer the skillet to your preheated oven. Bake for about 35-40 minutes until the chicken is cooked through.
- Remove the dish from the oven and sprinkle with fresh parsley. Let it rest for a few minutes before serving.
Notes
Marinate the chicken longer for more flavor. Avoid overcrowding the skillet for even cooking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Portuguese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg