Becky Luigart-Stayner; Lydia DeGaris-Pursell; Food Kellie Gerber Kelley
Yield
2 servings (serving size: 2 thighs and 1 cup vegetables)

We've seasoned the chicken by rubbing it with a spice paste.

How to Make It

Step 1

Combine 1/4 teaspoon salt and next 4 ingredients (1/4 teaspoon salt through black pepper). Rub over chicken.

Step 2

Combine 1/4 teaspoon salt, potatoes, bell pepper, onion, oil, and garlic in a large bowl. Heat a large nonstick skillet over medium-high heat. Add the potato mixture, and cook for 5 minutes, stirring occasionally. Add broth; cover, reduce heat, and simmer for 5 minutes. Uncover; add thighs to pan, nestling them into vegetable mixture. Cover and cook for 20 minutes or until the vegetables are tender and chicken is done. Garnish with thyme sprigs, if desired.

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