- 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
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.
To Serve the Crispy Chicken with Stewed Sweet Peppers:
Calories: 416kcal | Carbohydrates: 28g | Protein: 34g | Fat: 20g | Sodium: 356mg | Fiber: 7g | Sugar: 12g | Vitamin C: 162mg