Chicken Thighs in Tomato Sauce with Carrots, Potatoes and Peppers
Prep time
Cook time
Total time
Photo courtesy of Kristen Massad
Serves: 6 servings
  • 1¼ pounds skinless, boneless chicken thighs
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 3 tablespoons olive oil, divided
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, cut into 1 inch strips
  • 2 carrots, diced into 1-inch cubes
  • 2 russet potato, washed, peeled and cut into 2-inch cubes
  • 1 (28-ounce) can no-added salt crushed tomatoes, with the liquids
  • 1 cup frozen peas
  • 1 teaspoon ground parsley
  • 1 teaspoon ground oregano
  • ½ teaspoon ground thyme
  1. Sprinkle both sides of the chicken thighs with ¼ teaspoon of the salt and ⅛ teaspoon of the ground black pepper.
  2. In a large sauté pan, heat 2 tablespoons of the olive oil over medium heat. When the oil is shimmering, add the chicken thighs and cook until browned on both sides, about 8 minutes. Remove the chicken and place on a clean plate.
  3. Heat the remaining 1 tablespoon of the olive oil over medium heat. When the oil is shimmering, add the onion and garlic and cook until the onion is translucent and garlic is fragrant, 3 minutes. Add the peppers, carrots, and potatoes and cook until slightly softened for 8 minutes, stirring occasionally.
  4. Stir in the crushed tomatoes, cooked chicken, peas, parsley, oregano, thyme, the remaining ¼ teaspoon of the salt and the remaining ⅛ teaspoon of the pepper and bring the mixture to a boil over high heat. Lower the heat to medium-low and simmer, covered, until the flavors combine and potatoes cook through, about 40 minutes.
  5. Serve warm.
Nutrition Information
Serving size: 1⅓ cups Calories: 360 Fat: 23 g Saturated fat: 5 g Carbohydrates: 16 g Sugar: 8 g Sodium: 315 mg Fiber: 5 g Protein: 20 g Cholesterol: 92 mg
Recipe by Toby Amidor Nutrition at