Chicken with Stewed Sweet Peppers!



by BushyEyes

4 Comments

  1. BushyEyes

    **Recipe here originally: [Chicken with Stewed Sweet Peppers](https://www.triedandtruerecipe.com/crispy-chicken-with-stewed-sweet-peppers/)**

    * 2 pounds bone-in, skin-on chicken thighs (about 6 to 8 thighs)
    * 2 teaspoons kosher salt (plus more to taste)
    * 1 teaspoon black pepper (plus more to taste)
    * 1 tablespoon extra virgin olive oil
    * 2 leeks (white and light green parts only; halved lengthwise, thoroughly rinsed, and thinly sliced into half-moons)
    * 6 cloves garlic (peeled and minced)
    * 1 pound mini sweet peppers (trimmed, seeded, and sliced into rounds)
    * 2 tablespoons sweet paprika
    * 1½ teaspoons smoked paprika
    * ½ teaspoon cayenne powder (optional)
    * 2 tablespoons flour
    * 2 cups chicken stock
    * 14.5- ounce can crushed tomatoes
    * 1 teaspoon granulated sugar (plus more to taste)

    **For serving:**

    * 1 tablespoon parsley (minced)
    * 1 lemon (quartered)
    * Cooked egg noodles, white rice, or pearl couscous

    **Brown the chicken:**

    * Preheat the oven to 425ºF.
    * Pat the chicken dry and season all over with 2 teaspoons kosher salt and 1 teaspoon black pepper. Set aside.
    * In an oven-proof wide skillet or braising pot, heat 1 tablespoon of extra virgin olive oil over medium-high heat until very hot.
    * Add the chicken, skin-side down and cook for 5 minutes until well-browned and crispy. Flip and cook for 2 to 3 minutes more. Transfer the chicken to a plate and drain off all but 1 tablespoon of chicken fat from the pot. Reserve drained chicken fat for later. Return the skillet to medium heat.

    **Sauté the aromatics:**

    * Add the leeks and the peppers to the skillet and cook, stirring often, for 5 to 6 minutes or they soften. Add the garlic and cook for 1 minute until fragrant.
    * Reduce the heat to medium-low. Sprinkle 2 tablespoons sweet paprika, 1½ teaspoons smoked paprika, and ½ teaspoon cayenne powder over the vegetables and toss to coat.

    **Prepare the sauce:**

    * Sprinkle the flour over the vegetables and stir to coat. If the pot seems dry, add a teaspoon or two of the reserved chicken fat. Cook for 1 minute until the paprika begins to deepen in color, being careful not to burn the spices.
    * Slowly stir in the chicken stock until completely smooth. Bring to a boil and add the crushed tomatoes. Turn off the heat. Add 1 teaspoon of sugar. Taste and season with salt and pepper.

    **Roast the chicken:**

    * Nestle the chicken into the sauce. Transfer to the oven and roast for 25 to 30 minutes or until an instant-read thermometer reaches 165ºF when inserted into the deepest part of the thigh. Remove from the oven.

    **To serve:**

    * Scatter minced parsley over the chicken. Serve with cooked pearl couscous, rice, or egg noodles and a lemon wedge. Enjoy!

  2. gilligani

    Looks great. Would there be a substitute for sugar?

  3. xanderholland

    You lost me at draining the fat. It’s so useful in rounding out the flavor.

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