Ingredients:

  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 680 g)
  • 1 tablespoon olive oil (15 ml)
  • Salt and freshly ground black pepper, to taste
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 can (14 oz / 400 g) diced tomatoes
  • 1 cup (240 ml) chicken broth
  • 1 teaspoon dried oregano (5 g)
  • 1 teaspoon dried basil (5 g)
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Fresh basil leaves, for serving

Instructions:

  1. Season chicken thighs with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken thighs, skin side down, and brown for about 5-7 minutes. Flip and brown the other side, then remove and set aside.
  3. In the same skillet, add diced onion and garlic, stirring until fragrant (about 2 minutes). Add bell peppers and cook until slightly softened (about 5 minutes).
  4. Stir in diced tomatoes, chicken broth, oregano, basil, and red pepper flakes.
  5. Return chicken to the skillet, ensuring it's submerged in the sauce. Bring to a simmer, cover, and let cook for 30-35 minutes until chicken is cooked through (internal temp 165°F / 74°C).
  6. Taste and adjust seasoning as needed. Serve hot, garnished with fresh basil.