Chicken w/ Stewed Tomatoes and Peppers
(from BearNakedBaker’s recipe box)
Chicken Breasts or Thighs you decide. I grill my Chicken and Finish this meal in the oven.
Source: BNB
Prep time: 20 minutes
Cook time: 30 minutes
Serves 4 people
Categories: Dinner
Ingredients
- 4 6-oz boneless, skinless chicken breasts or 6 Boneless, skinless Thighs
- 1 tbsp. smoked paprika
- Kosher salt and pepper
- 1 tbsp. olive oil
- 2 small red onions, cut into 1/2-in.-thick wedges
- 2 red bell peppers, quartered and sliced crosswise 1/2 in. thick
- 1/2 lb. Campari or large cherry tomatoes, halved
- 2 cloves garlic, thinly sliced
- Parsley and sliced almonds, for serving
Directions
-
Heat oven to 450°F. Pat chicken dry with a paper towel, then rub with paprika and ½ tsp each salt and pepper.
-
Heat oil in a large skillet on medium and cook chicken until browned on one side, 4 to 5 minutes. Turn chicken over. Add onions, bell peppers, tomatoes, and garlic to skillet and season with ½ tsp each salt and pepper.
-
Transfer skillet to oven and roast, stirring vegetables once, until chicken is cooked through and vegetables are tender, 14 to 16 minutes. Serve sprinkled with parsley and almonds if desired.