Braised Chicken Thighs With Bell Peppers, Olives and Tomatoes

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“This used what I have on hand, it has been tweaked a bit from the original recipe in Martha Stewart Living, March 2004. Although this uses 10 cloves of garlic, crushed whole garlic isn't as strong as chopped or minced garlic. Supposedly the tomatoes in canned whole tomatoes are of better quality than those used for canned crushed tomatoes, but sometimes every minute counts. You may use fresh tomatoes, but you may want to add more salt to suit your taste preference. Serve over pasta or rice. (Served over whole wheat pasta.)”

Ingredients Nutrition


  1. In a Dutch oven (5-quart pot with a tight-fitting lid), warm oil over medium heat.
  2. Season chicken with salt and pepper, and cook until browned, about 3 minutes per side. Transfer to a plate.
  3. Add bell peppers, onion, and garlic to pot; cook, stirring occasionally, until softened, about 5-7 minutes.
  4. If using whole tomatoes, gently crush tomatoes with your hands; add them to the pot along with their juice. If using canned crushed tomatoes, empty can into pot.
  5. Add the pitted and quartered olives, the bay leaf, paprika, thyme, and water to the pot. Bring to a boil. Season with salt and pepper to taste.
  6. Return chicken to pot; reduce heat. Simmer, partially covered, until chicken is falling-apart tender, about 30-45 minutes.
  7. Discard bay leaf, serve hot over cooked pasta or rice.

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