Sobrecoxas de frango com pimentão (receita fácil de uma panela só)

Ingredientes

• 4 chicken thighs (skin on and bone in)
• 1 tbsp plain flour
• 1 tbsp olive oil
• 1 large onion (thickly sliced)
• 3 mixed peppers (chopped into 3cm chunks)
• 1 garlic clove (finely sliced)
• 1 tsp paprika
• 1 tsp red pepper flakes
• 1 tsp dried thyme
• 1 tbsp dried rosemary
• 200 grams cherry tomatoes
• 1 cup white wine
• 1/2 can diced tomatoes

Modo de preparo

1. 1

   Dust chicken thighs with plain flour, shaking off any excess.

2. 2

   Heat the olive oil in a cast iron skillet over medium-high heat. Season with salt and pepper and add them skin side down, and cook for about 5 minutes or until the skin is golden brown and crispy. Flip the thighs and cook for an additional 3 minutes. Remove the chicken from the skillet and set aside.

3. 3

   In the same skillet, add the sliced onion and peppers. Sauté for 5 minutes until they start to soften.

4. 4

   Add the diced tomatoes, paprika, garlic, red pepper flakes, dried thyme, and dried rosemary to the skillet. Stir to coat the vegetables with the spices and cook for about 4 minutes.

5. 5

   Return the chicken thighs to the skillet, placing them on top of the vegetable mixture. Make sure the chicken is nestled into the vegetables. Add the cherry tomatoes and white wine to the skillet. Stir well to combine.

6. 6

   Cover the skillet with a lid or foil and reduce the heat to medium-low. Cook for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender. Stir occasionally and check for doneness.

7. 7

   Once done, remove the lid or foil and let the chicken rest for a few minutes before serving.

8. 8

   Serve the chicken thighs with the bell peppers, onions, and tomatoes, spooning some of the cooking juices over the top.