Tested till perfect Pepper-Braised Chicken Thighs
Pepper-Braised Chicken Thigh
Photography by Jim Norton

Pepper-Braised Chicken Thighs

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2010

Recipe4 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes
  • Cook time 35 minutes
  • Portion size 4 to 6


  • 12 12boneless skinless chicken thighboneless skinless chicken thighs
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 2 tbsp 2tbspolive oil
  • 1 1oniononions, chopped
  • 2 2cloves garlic, minced
  • 2 2sweet green peppersweet green peppers, thinly sliced
  • 1 tsp 1tspsmoked paprika or chili powder
  • 1/2 tsp 1/2tspdried thyme
  • 1 tbsp 1tbspbalsamic vinegar
  • 1 can (28 oz/796 mL) 1can (28 oz/796 mL)whole tomatoes
  • 1/4 cup 1/4cupchopped fresh parsley
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Sprinkle 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.

Add onion, garlic and green peppers to pan; cook over medium heat, stirring occasionally, until softened, about 5 minutes.

Stir in paprika, thyme and remaining salt and pepper. Add 1/4 cup (50 mL) water and balsamic vinegar; cook, scraping up brown bits, 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 Information Per each of 6 servings: about

cal 235 pro 24g total fat 11g sat. fat 2g
carb 11g fibre 2g chol 95mg sodium 466mg

% RDI:

calcium 6 iron 24 vit A 8 vit C 88
folate 13
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