INGREDIENTS:
2 pounds boneless, skinless chicken thighs (or whichever part you prefer)
1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 can (14 ounces) diced tomatoes
1/2 cup chicken broth
2 teaspoons paprika
1 teaspoon dried oregano
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup sliced/ whole olives (optional)
1/4 cup chopped fresh parsley, for garnish
INSTRUCTIONS:
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat.
Add the chicken and cook until browned on all sides.
Remove the chicken from the skillet and set it aside.
In the same skillet, add the diced onion, minced garlic, and diced bell peppers.
Sauté until the vegetables are tender.
Add the diced tomatoes (with their juice), chicken broth, paprika, dried oregano, cumin, salt, and black pepper to the skillet.
Stir well to combine.
Return the chicken to the skillet and mix it with the tomato mixture.
If desired, add the sliced or whole olives.
Transfer the mixture to a casserole dish and cover it with foil.
Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and tender.
Remove from the oven and garnish with chopped fresh parsley.
Serve hot and enjoy!
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