"It has been 10 years since I devised this dish, and it's still one of my family's favorites."
6 scallions, chopped
8 cloves garlic
3 tablespoons lime juice
Salt and pepper
8 bone-in, skin-on chicken thighs, trimmed
2 tablespoons olive oil
1 large onion, sliced
1 green bell pepper, seeded and thinly sliced
1 jalapeño, seeded and finely chopped
3 tablespoons tomato paste
2 teaspoons dried thyme or 2 sprigs fresh thyme
How to Make It
In a food processor, blend scallions, garlic, lime juice, 1 Tbsp. salt and 1/4 tsp. pepper. Coat chicken with mixture. Place in a ziplock bag. Seal and chill for at least 1 hour.
Warm oil in a skillet over medium-high heat. Pat chicken dry; brown on both sides, about 5 minutes. Remove to a plate. Reduce heat to medium; add 3 Tbsp. water. Scrape up browned bits from pan. Sauté onion and bell pepper until tender, about 5 minutes. Add jalapeño. Sauté 1 minute longer.
Stir tomato paste into 1 cup warm water. Stir into skillet with thyme. Put chicken in skillet. Bring to a boil, cover and simmer until cooked through, about 30 minutes. Remove chicken. Simmer sauce until thickened slightly, about 10 minutes. Serve.
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