Braised Spanish Chicken With Peppers

• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 teaspoons paprika
• 2 teaspoons oregano
• 1 Tablespoon olive oil
• 6 chicken thighs, bone in and skin
• removed
• 1 medium yellow onion, thinly sliced
• 3 red bell peppers, thinly sliced
• 3 garlic cloves, minced or pressed
• 1 cup white wine
• 1 Tablespoon of red wine vinegar or
• white wine vinegar (Sherry vinegar if
• you have it on hand it tastes the
• best)
• 1 cup low sodium, gluten free
• chicken broth
• 1 Tablespoon fresh thyme, leaves
• removed from stems and roughly
• chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

1. 1. In a small bowl, combine salt & pepper, paprika, and oregano.
2. 2. Season both sides of the chicken.
3. 3. Heat a large, nonstick saute pan over medium heat; add in oil, once hot, add in the chicken. Lightly brown on both sides, about 3 minutes per side - remove the chicken from the pan and set aside.
4. 4. Add in sliced onions and bell peppers to the pan, saute for 23 minutes or until the peppers become soft.
5. 5. Add in garlic, wine, vinegar, broth, thyme, and salt & pepper - stir to combine
6. 6. Place the chicken on top of the peppers, cover with a lid, reduce heat to a low simmer and cook for 20 minutes.

kosher salt, ubc, paprika, oregano, olive oil, chicken, yellow onion, red bell peppers, garlic, white wine, red wine vinegar, white wine vinegar, chicken broth, fresh thyme, roughly, kosher salt, ubc

Taken from www.epicurious.com/recipes/member/views/braised-spanish-chicken-with-peppers-51326261 (may not work)