*ingredients:
°4 boneless, skinless chicken thighs
°1 teaspoon smoked paprika
°1 teaspoon garlic powder
°1 teaspoon onion powder
°1/2 teaspoon dried thyme
°1/2 teaspoon dried oregano
°1/4 teaspoon cayenne pepper
°Salt and pepper to taste
°1 tablespoon vegetable oil
°1 chopped onion
°1 chopped green capsicum
°3 minced garlic cloves
°1 can (14. 5 ounces) chopped tomatoes
°1 cup of chicken broth
°1 tablespoon of all-purpose flour
°Freshly chopped parsley for garnish
*Directions:
Preheat oven 375°F (190°C).
In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, salt and pepper.
Rub the spice mixture over the chicken thighs.
Heat vegetable oil in a large ovenproof skillet on medium-high heat. Once heated through, add the chicken thighs, skin-side down. Cook for 4 to 5 minutes, until the skin is crispy and golden.
Turn the chicken and let it cook for another 2-3 minutes. Removing chicken from the skillet and set it apart on a plate.
In the same pan, add the chopped onion, green pepper and minced garlic. Cook 3-4 minutes, until vegetables are tender and fragrant.
Pour the can of chopped tomatoes and chicken broth. Bring to a boil.
In a small bowl, whisk the all-purpose flour with 2 tablespoons of the water until smooth. Add the flour mixture to the pan and stir well to blend.
Return the chicken to the skillet, skin side up. Spoon a little of the tomato mixture onto the chicken.
Transfer the skillet to the preheated oven and bake for 30-35 minutes, until the chicken is cooked through and the sauce has thickened.
Take the tray out of the oven and let it cool for a few minutes. Garnish with fresh chopped parsley before serving.
Enjoy delicious chicken with your favorite side dishes such as rice, potatoes or vegetables!
Enjoy !
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