Don't fret over using boneless, skinless chicken thighs - this perfectly-seasoned meal packs plenty of flavour from a savoury sauce of whole tomatoes, red wine, paprika, garlic, peppers and onion.
- Portion size 6 servings
- Credits : Canadian Living Magazine: December 2008
- 12 boneless skinless chicken thighs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 2 sweet green peppers thinly sliced
- 1 teaspoon smoked paprika
- 1 teaspoon smoked chili powder
- 1/2 teaspoon dried thyme
- 1/3 cup dry red wine (or 1/4 cup/50 mL water and 1 tbsp/15 mL balsamic vinegar)
- 1 tomatoes
- 1/4 cup chopped fresh parsley
MethodSprinkle chicken with half each of the salt and pepper. In large shallow Dutch oven, heat oil over medium-high heat; brown chicken, in batches. Transfer to plate.
Drain any fat from pan. Add onion, garlic and green peppers; cook over medium heat, stirring occasionally, until softened, about 5 minutes. Stir in paprika, thyme and remaining salt and pepper. Add wine; cook, scraping up brown bits from bottom of pan, until almost no liquid remains.
Add tomatoes, breaking up with spoon. Return chicken and any accumulated juices to pan, spooning sauce over top; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until juices run clear when chicken is pierced, about 25 minutes.
Using slotted spoon, transfer chicken and peppers to serving plate; keep warm. Stir parsley into sauce and bring to boil; cook until thickened. Spoon over chicken.
Nutritional facts Per each of 6 servings: about
- Sodium 466 mg
- Protein 24 g
- Calories 235.0
- Total fat 11 g
- Cholesterol 95 mg
- Saturated fat 2 g
- Total carbohydrate 11 g
- Iron 24.0
- Folate 13.0
- Calcium 6.0
- Vitamin A 8.0
- Vitamin C 88.0