Skillet Chicken with Peppers and Tomatoes
This one-pan chicken dinner is coated in a sauce anchored by onion and garlic and a summery mix of bell peppers. A splash of sherry vinegar and squeeze of honey balance the mild flavors of the peppers with a little acidity and sweetness, while tomatoes simmered into the sauce at the end add bright, tangy pops to the meal. A shower of fresh herbs is optional, but go with basil if you’d like a more assertive aroma. For a complete healthy meal, serve on a bed of vegetables or with brown rice or quinoa. Chicken thighs are an excellent source of protein while bell peppers, onions and tomatoes provide heart and brain healthy antioxidants.
Makes: 4 servings
Time to cook: 30 minutes
Ingredients
2 pounds boneless, skinless chicken thighs (4 to 8 thighs)
½ to¾ teaspoon salt
½ teaspoon black pepper
2 tablespoons extra virgin olive oil, plus more for drizzling
1 small onion, diced
2 medium bell peppers (any color or a mix of colors),diced
5 garlic cloves, smashed and peeled
½ to ¾ teaspoon red-pepper flakes
¼ cup sherry vinegar
1 tablespoon honey
1 pint cherry tomatoes or 2 cups chopped regular tomatoes
¼ cup chopped fresh basil or parsley (optional)
Cooking Instructions
1. Pat the chicken dry and season with salt and pepper.
2. Heat 1 tablespoon oil in a large skillet over medium. Add the onions and cook, stirring frequently until just starting to soften, 2 minutes. Add the peppers and cook until just beginning to soften,1 minute. Add the garlic and red-pepper flakes and season lightly with salt. Cook, stirring, until the garlic is fragrant and the onions are beginning to brown slightly, 2 minutes. Move the cooked vegetables to a plate.
3. Add 1 tablespoon oil to the skillet and turn heat up to medium-high. Sear the chicken in the skillet, about 3 minutes. Turn and cook the other side until lightly browned, about 3 minutes.
4. Add 1/4 cup water to the skillet and stir and scrape to loosen any stuck bits. Stir in the sherry vinegar and honey. Cover with a lid or foil, turn the heat down to medium-low and cook until the meat is almost cooked through, about 4 minutes. Uncover, raise the heat to medium-high and cook until the sauce is thickened, 2 to 3 minutes.
5. Add the cherry tomatoes or chopped tomatoes and cook until they begin to soften and burst, 3 to 4 minutes. Return the onion-pepper mixture to the skillet, stir to coat in the pan sauce and cook, uncovered, until warmed through. Taste and add more salt if needed and remove from heat. Drizzle more olive oil over the top and garnish with chopped basil or parsley.
Nutrition per serving
308 calories; 55 grams fat; 7.5 grams fat; 0 grams trans-fat;1.95 grams saturated fat; 3.3 grams monounsaturated fat; 1.1 grams of polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 10 grams sugars; 20 grams protein; 1131 milligrams sodium.
Recipe By Yewande Komolafe (NY TimesCooking)
