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Braised Chicken Thighs with Vegetables

A delightful dish featuring juicy, tender chicken thighs braised with colorful vegetables, perfect for family dinners or meal prep.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds chicken thighs, bone-in and skin-on Provides rich flavor and stays moist during cooking.
  • 2 tablespoons olive oil A heart-healthy choice that adds richness to the dish.
  • 1 medium onion, chopped Creates a savory base with aromatic sweetness.
  • 1 medium bell pepper, chopped Adds color, sweetness, and a crunchy texture.
  • 4 cloves garlic, minced Introduces a pungent, comforting flavor.
  • 1 teaspoon ground cumin Spices the dish with warm earthiness.
  • 1 teaspoon dried oregano Adds a hint of herbal freshness.
  • 1 teaspoon paprika Contributes a mild smokiness and lovely color.
  • 1 teaspoon salt Essential for elevating the flavors.
  • 1/2 teaspoon black pepper For a touch of heat.
  • 1 can diced tomatoes with juices (14.5 ounces) Adds juiciness and acidity to balance the dish.
  • 1 cup chicken broth The foundation providing moisture and depth.
  • 1 cup carrots, sliced Adds sweetness and vibrant color.
  • 1 cup potatoes, diced Comforting starch to round out the meal.
  • 1 cup green olives, sliced Provides a briny contrast that enhances the dish.
  • 2 tablespoons fresh cilantro, chopped (for garnish) A fresh finish that brightens the plate.

Method
 

Preparation
  1. Start by patting the chicken thighs dry with paper towels. This helps them brown better.
  2. Season the chicken thighs with salt and black pepper.
Cooking
  1. Heat olive oil in a large pan over medium heat.
  2. Add the chicken thighs, skin side down. Cook for about 5-7 minutes until they are golden brown. Flip them and cook for another 5 minutes. Remove the chicken from the pan and set aside.
  3. In the same pan, add the chopped onion and bell pepper. Sauté for 3-4 minutes until they're soft.
  4. Add minced garlic, ground cumin, dried oregano, and paprika. Stir and cook for 1 minute until fragrant.
  5. Pour in the diced tomatoes with their juices and chicken broth. Mix well.
  6. Return the chicken to the pan. Add carrots, potatoes, and green olives. Bring the mixture to a simmer.
  7. Lower the heat, cover, and let it cook for 40-45 minutes until the chicken is tender and the vegetables are cooked through.

Notes

Serve the braised chicken thighs hot, garnished with freshly chopped cilantro. This dish pairs well with crusty bread or over a bed of rice or couscous to soak up the delicious sauce. Allow to cool completely before storing in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.