Wed 12 May 2010
Ingredients
- 12 boneless skinless chicken thighs
1/2 tsp salt
1/2 tsp pepper
2 olive oil
1 onion, chopped
2 cloves garlic, minced
2 sweet green peppers, thinly sliced
1 tsp smoked paprika or chili powder
1/2 tsp dried thyme
1 tbsp balsamic vinegar
1 28-oz can whole tomatoes, with juice
1/4 cup chopped fresh parsley
Preparation:
Sprinkle chicken with half each of the salt and pepper. In large shallow Dutch oven, heat oil over medium-high heat; brown chicken, in batches. Transfer to plate.
Add onion, garlic and green peppers to pan; cook over medium heat, stirring occasionally, until softened, about 5 minutes.
Stir in paprika, thyme and remaining salt and pepper. Add 1/4 cup (50 mL) water and balsamic vinegar; cook, scraping up brown bits, until almost no liquid remains.
Add tomatoes, breaking up with spoon. Return chicken and any accumulated juices to pan, spooning sauce over top; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until juices run clear when chicken is pierced, about 25 minutes.
Using slotted spoon, transfer chicken and peppers to serving plate; keep warm. Stir parsley into sauce and bring to boil; cook until thickened. Spoon over chicken. Serves 6.
