4-6piecesBoneless, Skinless Chicken ThighsPreferred for their rich flavor and tender texture.
1eachRed Bell PepperChopped into bite-sized pieces.
1eachYellow Bell PepperChopped into bite-sized pieces.
1eachGreen Bell PepperChopped into bite-sized pieces.
1mediumOnionDiced.
3-4clovesGarlicMinced.
28ouncesCanned Crushed TomatoesEssential for the sauce.
2-3tablespoonsExtra Virgin Olive OilFor sautéing.
1teaspoonDried OreganoFor seasoning.
1teaspoonDried BasilFor seasoning.
1cupLow-Sodium Chicken BrothAdds moisture to the sauce.
to tasteSaltFor seasoning.
to tasteBlack PepperFor seasoning.
Instructions
1. Prepare the chicken thighs by trimming excess fat and patting them dry. Season both sides with salt and pepper.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 5-6 minutes on each side until golden brown. Remove and set aside.
3. In the same skillet, add the diced onion and sauté for 3-4 minutes until translucent. Stir in minced garlic and cook for an additional minute.
4. Add the chopped bell peppers and sauté for another 5 minutes until softened.
5. Pour in the crushed tomatoes and chicken broth, scraping up any browned bits from the bottom of the pan. Stir in oregano and basil.
6. Return the chicken thighs to the skillet, nestling them into the sauce. Bring to a simmer, cover, and cook on low for 30-35 minutes.
7. Check for doneness; the chicken should be tender. Adjust seasoning with salt and pepper if needed.
8. Serve hot, garnished with fresh basil, over pasta, rice, or with crusty bread.
Notes
For added depth, consider stirring in crushed red pepper flakes for heat. Leftovers can be stored in the refrigerator for up to three days.