This savory one-pot chicken dish is lively, bright, and full of flavors with diced fresh tomato and colorful sweet bell peppers. The sauce is a perfect for pouring over rice or couscous, or for sopping up with bread. This easy-to-make dish combines chicken, bell peppers, and green olives for a straightforward yet tasty meal that anyone can prepare and enjoy. It's wonderful for a quick weeknight dinner or whenever you're craving a straightforward and satisfying dish.
What is great about Chicken with Peppers and Green Olives?
It brings together the natural sweetness of bell peppers, the briny tang of green olives, and the savory goodness of chicken, creating a harmonious blend of flavors that's both satisfying and mouthwatering.
This recipe is straightforward and easy to make, making it accessible for home cooks of all levels. You don't need any advanced culinary skills to whip up a delicious meal.
It provides a balanced meal with protein from the chicken, vitamins and fiber from the bell peppers, and a burst of flavor from the green olives, making it a wholesome and nutritious option.
Tips
Prosciutto, Andouille Sausage and/or ham are great meat additions if you decide to add another meat.
Season the chicken with salt, pepper, and your choice of herbs or spices before cooking. Marinating the chicken for 30 minutes to an hour can infuse it with even more flavor.
A splash of Pinot Grigio to add liquid when the veggies start to dry out during cooking.
Chicken with Peppers and Green Olives
Prep time: 20 minutes
Cook time: 50 minutes
Yield: 4 Servings
Ingredients:
2 pounds of Chicken Thighs
2 tablespoons finely chopped fresh oregano
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 red bell peppers
5 garlic cloves
1 medium fresh tomato
2 tablespoons extra-virgin olive oil
1/8 teaspoon red-pepper flakes
3/4 cup pitted, roughly shopped green olives
1/2 cup roughly chopped fresh parsley
Lemon wedges, for serving
Directions: 1. Brown the chicken:
Trim away the excess fat from the thighs. Sprinkle all over with salt and pepper.
In a large deep skillet or Dutch oven, heat the oil over medium-high heat. Working in batches, add half of thighs, skin side down. Cook for 4 minutes, or until golden on the undersides. Turn and brown the other sides for 3 minutes.
Transfer the chicken to a bowl. Brown the remaining thighs in the same way. Transfer the thighs to the bowl.
2. Make the sauce:
Discard all but 2 tablespoons fat from the pan. Add the garlic. Cook, stirring often, for 5 minutes until softened. Continue cooking, stirring often, for 2 minutes.
Add the tomatoes and stock. Use a wooden spatula to scrape up the dark glaze from the bottom of the pan. Bring to a boil, lower the heat, and partially cover. Simmer 5 minutes.
3. Cook the chicken:
Return all the chicken to the pan, skin side up, along with any juices in the bowl. It’s ok if the thighs are a tight fit. Spoon some of the sauce over the chicken. Return to a boil, lower the heat, and partially cover.
Simmer for 20 to 25 minutes, or until the chicken is cooked through, opaque, and registers 165°F with a digital thermometer.
4. Finish and serve:
Taste the sauce for seasoning and add more salt and black pepper, if you like. Sprinkle the dish with the chopped olives and parsley. Serve hot.
Suggested Pairing
Serve with a nice red such as a Spanish Tempranillo.
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