Main Menu Recipe

Prepare and season chicken

Pat the chicken thighs dry with paper towels. Trim any excess fat. In a small bowl combine kosher salt, black pepper and smoked paprika. Rub 2 tablespoons olive oil over the chicken, then evenly season both sides with the spice mixture.

Sear chicken

Heat a large heavy skillet over medium-high heat and add 1 tablespoon olive oil. When oil shimmers, add chicken thighs skin-side down (or smooth side) in a single layer, working in two batches if needed. Sear without moving until a deep golden crust forms, about 4–5 minutes per side. Transfer seared chicken to a plate and set aside.

Sauté aromatics and vegetables

Reduce heat to medium. Add the remaining 1 tablespoon olive oil to the pan if dry. Add sliced onion and red bell pepper and a pinch of salt; cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Build the sauce

Stir in tomato paste and cook 1 minute to deepen flavor. Add canned diced tomatoes (with juices), chicken stock, dried oregano, red pepper flakes and brown sugar. Stir to combine and bring the mixture to a simmer, scraping up any browned bits from the pan.

Finish braising

Return the seared chicken thighs to the skillet, nestling them into the sauce. Reduce heat to medium-low, cover the pan partially with a lid, and simmer gently until the chicken is cooked through and tender, about 14–18 minutes (internal temperature 165°F / 74°C). Spoon sauce over chicken occasionally while it cooks.

Enrich and brighten

Remove the lid, increase heat to medium, and cook uncovered 2–3 minutes to thicken the sauce slightly. Stir in butter and lemon juice until butter melts and sauce is glossy. Taste and adjust seasoning with additional salt, pepper or a pinch more sugar if needed.

Serve

Sprinkle chopped fresh parsley over the chicken and sauce. Serve the braised chicken hot over cooked rice or with crusty bread to soak up the sauce. Leftovers keep refrigerated for up to 3 days.