Ingredients

• 2 1/2 lb. chicken thighs (with skin & bone)
• Salt and pepper to taste
• 6 tbsp olive oil (divided)
• 1 large onion
• 1 red bell pepper
• 26-30 oz diced San Marzano tomatoes or 3.5 lb fresh tomatoes
• 1-2 jalapeños (sliced (add a little at a time, all jalapenos have different heat))
• 1 small chili pepper
• 1/2 cup fresh cilantro (chopped)
• 2-3 garlic cloves (pressed)

Directions

• Season the chicken thighs with salt and pepper.
• In a large heavy bottomed pot, heat 4 tbsp olive oil over high heat until its smoking hot. Add the seasoned chicken and brown on both sides. Remove the chicken and set aside.
• In the same skillet add an additional 2 tbsp olive oil and bring the heat to medium high. Add the sliced onion and cook for about 2 minutes. Then add in the sliced bell pepper. Cook for an additional 3 minutes.
• Add in the chopped tomatoes. (if you do not have in season tomatoes use pre chopped tomatoes, preferably Pomi or San Marzano brand). Cover the pot with a lid and cook over medium heat for 10 minutes.
• Add the chicken back into the pot and season with salt. Start with 1 tsp. You may add more later according to your liking. Place the lid back over the pot and cook the chicken for about 30 more minutes.
• Add the sliced jalapeños, chili pepper chopped cilantro, and pressed garlic. Bring to a boil and remove from heat. Serve hot with naan bread.

Notes

• 10-10-25 1/4 Recipe
• No Changes

Photos