Easy to prepare, this crispy chicken with stewed sweet peppers is one of those perfect weeknight recipes. We used a pound of mini sweet peppers but you can replace with sweet bell peppers, if desired.
Just look at how beautiful that crispy chicken skin is and how velvety the stewed peppers are!
The smokiness from the paprika imparts a wonderful flavor on to this easy weeknight chicken dinner recipe.
You could serve this crispy chicken over rice or noodles, depending on your preference.
How to Make this Crispy Chicken with Stewed Sweet Peppers:
This recipe is so easy to make! Start with your mise en place first because the recipe moves along quite quickly, so you’ll want to prep all your ingredients ahead of time.
After your ingredients are prepped, begin browning the chicken. Depending on how wide your braising pot or wide skillet is, you may need to fry the chicken in batches. Do not overcrowd the pan otherwise the skin won’t get crispy!
After the skin is crispy, drain off all but a bit of of the dat in the skillet. Add the leeks and peppers and let them cook for a few minutes until they begin to soften slightly. From there, you’ll add all the paprika and the flour and let the seasonings deepen in color. After that work is done, it’s just a matter of whisking in the chicken stock and crushed tomatoes.
Place the chicken on top and transfer it to the oven. Once it’s cooked through, you’ll have a deliciously velvety sauce and perfectly juicy chicken. While the chicken roasts, you can prepare a pot of rice or boil some noodles or potatoes to serve with the chicken, depending on your preference. It truly is a scrumptious and easy recipe!
Looking for more chicken recipes? Check my archives!
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Crispy Chicken with Stewed Sweet Peppers
- Ovenproof Braising Pot or Wide Skillet
- 8 skin-on bone-in chicken thighs
- 2 leeks or use 1 large yellow onion
- 6 cloves garlic
- 1 pound mini sweet peppers
- 3 tablespoons sweet paprika
- ½ tablespoon smoked sweet or hot paprika
- 1 tablespoon flour
- 2 cups chicken stock or half stock, half white wine
- 1 14.5- ounce can crushed tomatoes
- 1 big pinch granulated sugar
- Salt and pepper to taste
- 1 tablespoon extra virgin olive oil
- Cooked white rice or egg noodles for serving
- Preheat oven to 425ºF. Pat the chicken dry and season all over with salt and pepper. Set aside. Trim the leeks and remove the tough outer leaves. Cut in half lengthwise and thoroughly wash. Then thinly slice crosswise into half-moons. Peel and mince the garlic. Trim the peppers and cut into thin rounds. Discard the seeds.
Fry the Chicken:
- In an oven-proof wide skillet or braising pot, heat 1 tablespoon oil over medium high until very hot. Add the chicken, skin-side down and cook for 5 minutes until well-browned and crispy. Flip and cook for 2-3 minutes more. Transfer the chicken to a plate and drain off all but 1 tablespoon of oil in the skillet. Return the skillet to medium heat.
Sauté the Aromatics:
- Add the leeks and the peppers to the skillet and cook, stirring often, for 5-6 minutes or until beginning to soften and brown. Add the garlic and cook for 45 seconds or until fragrant.
- Reduce the heat to medium. Sprinkle all the paprika over the vegetables and toss to coat. Next, sprinkle the flour over the vegetables and toss to coat. Cook for 45 seconds or until the paprika begins to deepen in color but be careful not to burn it.
- Slowly whisk in the chicken stock and add the crushed tomatoes. Bring to a boil and then reduce heat to low. Add the pinch of sugar and then taste and season with salt and pepper.
Roast the Chicken:
- Nestle the chicken into the sauce and drizzle the chicken with the 1 tablespoon extra virgin olive oil. Transfer to the oven and roast for 25 minutes or until an instant-read thermometer reaches 165ºF. Remove from heat.
To Serve the Crispy Chicken with Stewed Sweet Peppers:
- Spoon the rice or noodles into shallow bowls and ladle the stewed peppers on top. Serve with the cooked crispy chicken thighs. Enjoy!