We've seasoned the chicken by rubbing it with a spice paste.
1/2 teaspoon salt, divided
1 1/2 teaspoons paprika
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
4 (4-ounce) skinless, boneless chicken thighs
3 cups thinly sliced red potatoes (about 1 pound)
3/4 cup chopped green bell pepper
1/2 cup chopped onion
2 teaspoons olive oil
1 garlic clove, finely chopped
1/3 cup fat-free, less-sodium chicken broth
Thyme sprigs (optional)
How to Make It
Combine 1/4 teaspoon salt and next 4 ingredients (1/4 teaspoon salt through black pepper). Rub over chicken.
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.
I do like this, but I used a strong smoked paprika and browned the chicken first in just a teaspoon of bacon fat. The browning makes a big difference, and the smoked paprika works so nicely with the bacon fat to give a richer taste. I know bacon fat isn't healthy, but I tsp. between two people is not really an issue. Served with some steamed collard greens, this makes a good homey meal for two.
I thought that this dish was OK...probably not one I would make in the future, but not terrible. I added extra broth (just under 1 cup), as per the recommendations and found that it was WAY more than I needed...wish I would have stuck with the recipe amount. I found the rub for the chicken was tasty, but difficult to spread on the chicken...very clumpy. I also left out the bell pepper, as that was the one ingredient missing and I didn't want to go to the store. I think my husband liked this dish more than I did. I just found it to be very so-so.
This is superb!!! I LOVE this dish. I added about 1/4 t. black peppercorns to the potato mixture, and found too that I needed closer to a cup of broth. I can't wait to make this again. I agree with other reviewers, it would be very bland without the black peppercorns and red pepper for extra heat.
I agree with other reviewers that this was a bit bland. I was out of smoked paprika, and I would definitely recommend using smoked paprika and some ground red pepper to add some dimension to the flavors in this dish. Overall it wasn't bad, just unremarkable.
This recipe is a nice change of pace. I still thought it was missing some additional flavor. I cooked the chicken a bit in advance, which helped with the timing of the potatoes. I also used almost a cup of broth in the process and smoked spanish paprika instead of regular.
This was SUCH a wonderful surprise dish. The ingrediet list was relatively simple but the flavors are incredible. My husband and I had leftovers and the flavor gets better with time to sit! Make this for a special occasion or a simple weeknight dinner...either way its Fabulous!
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!