Pepper Chicken Stew Recipe

Cooking Instructions

1. 1

   Marinate the Chicken

   In a bowl, combine olive oil, garlic, paprika, cayenne pepper, oregano, salt, and black pepper. Add the chicken thighs and coat well. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.

2. 2

   Preheat Oven

   Preheat your oven to 400°F (200°C).

3. 3

   Roast the Chicken

   Place the marinated chicken thighs in a baking dish and roast in the oven for 25-30 minutes or until cooked through and golden brown.

4. 4

   Sauté the Vegetables

   In a large pot, heat a little olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the sliced red and green bell peppers and cook until softened.

5. 5

   Prepare the Sauce

   Add the canned diced tomatoes and chicken broth to the pot with the vegetables. Stir to combine, and let it simmer for 5 minutes.

6. 6

   Combine Chicken and Sauce

   Once the chicken is roasted, remove it from the oven and chop it into bite-sized pieces. Add the chicken to the pot and stir to combine with the sauce. Let it simmer for an additional 10 minutes.

7. 7

   Cook the Rice

   While the stew is simmering, cook the Mediterranean rice according to package instructions.

8. 8

   Serve

   Serve the pepper chicken stew hot over a bed of Mediterranean rice with your choice of two sides.