Chicken Thighs in Tomato Sauce with Carrots, Potatoes and Peppers

Chicken Thighs in Tomato Sauce with Carrots, Potatoes and Peppers

 

Chicken Thighs in Tomato Sauce with Carrots, Potatoes and Peppers
 
By: 
Nutrition Information
  • Serves: 6 servings
  • 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
Prep time: 
Cook time: 
Total time: 
Photo courtesy of Kristen Massad
Ingredients
  • 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
Instructions
  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.

 

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