°4 chicken thighs, boneless, skin on
°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 pepper
°3 minced garlic cloves
°1 can (14. 5 ounces) chopped tomatoes
°1 cup chicken broth
°1 tablespoon all-purpose flour
°Freshly chopped parsley for garnish
Preheat oven to 375°F (190°C).
In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, salt and pepper.
Rubbing spice mixture on the chicken thighs.
Heat vegetable oil in ovenproof skillet on medium-high heat. Time hot, adding chicken thighs, skin side down. Cooking, 4 to 5 minutes, until skin is crispy and golden.
Flip the chicken and cook for an additional 2-3 minutes. Remove the chicken from the skillet and set it aside on a plate.
In the same skillet, add the chopped onion, green pepper and chopped garlic. Cooking 3-4 minutes, to the vegetables are tender and fragrant.
Pour in a can of diced tomatoes and chicken broth. Bring to a boil.
In bowl, whisking all-purpose flour with 2 tsp water until smooth. Add the flour mixture to the skillet and stir well to combine.
Returning chicken to skillet, skin side up. Spoon some of the tomato mixture over the chicken.
Transfering skillet to the preheated oven & bake for 30 to 35 mn, to the chicken is cooked through and the sauce has thickened.
Take the dish out of the oven and let it cool for a few minutes. Garnish with chopped fresh parsley before serving.
Enjoy scrumptious bird together along with your preferred facet dishes along with rice, potatoes or vegetables!