Stewed Chicken Thighs with Peppers, Onion & Tomato

Stewed Chicken Thighs With Peppers, Onion & Tomato Recipe

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Daily Inspiration S


This dish is a popular Salvadoran one-pot meal. Dark meat works best in this dish.


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20 Min
45 Min
Stove Top


  • 4 Tbsp
    oil (vegetable or olive oil)
  • 3-4 lb
    chicken thighs , bone-in and skin-on (can use legs as well)
  • 1/2 c
    onion, chopped
  • 3 clove
    garlic, finely chopped
  • 2 large
    red bell peppers, seeded and sliced into thick strips
  • 2 lb
    roma tomatoes (could use canned whole tomatoes), chopped
  • 10
    pimento-stuffed olives
  • 1/2 tsp
    fresh thyme leaves
  • 1/2 c
    fresh cilantro, finely chopped
  • 1/4 c
    water or broth
  • 2 tsp
    chicken boullion
  • ·
    salt and pepper to taste

How to Make Stewed Chicken Thighs with Peppers, Onion & Tomato


  1. In a large deep skillet, heat oil over medium heat. Brown chicken thighs until golden brown.
  2. All the balance of the ingredients, stirring to combine and make sure the chicken is equally spaced and partially submerged.
  3. Reduce the heat and simmer for 30-35 minutes. Stir occasionally to keep the mixture from sticking to the bottom of the pan. Adjust seasonings.

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About Stewed Chicken Thighs with Peppers, Onion & Tomato

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Latin American
Other Tag: Healthy

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