Chicken Thighs with Spicy Tomato-Pepper Sauce Recipe


  • 1 cup extra-virgin olive oil
  • 2 small onions, thinly sliced
  • 2 red bell peppers, thinly sliced
  • 2 yellow bell peppers, thinly sliced
  • 12 medium garlic cloves, thinly sliced (½ cup)
  • 2 pounds plum tomatoes, seeded and coarsely chopped
  • Kosher salt
  • + 5 more ingredients
    • Piment d'Espelette or hot paprika (see Note)
    • 20 chicken thighs (about 8 pounds)
    • Freshly ground pepper
    • ½ cup light brown sugar
    • 1 cup sherry vinegar

In a very large ovenproof skillet, heat 1/2 cup plus 2 tablespoons of the olive oil. Add the onions, bell peppers and garlic and cook over moderately high heat, stirring occasionally, until softened and lightly browned, about 10 minutes. Add the tomatoes and cook until softened and all of the liq...

View full recipe at SpringPad


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