Stewed Chicken with Peppers and Tomatoes is a comforting and hearty dish, bursting with flavors of tender chicken, sweet bell peppers, and juicy tomatoes. The dish is slowly simmered to perfection, allowing the ingredients to meld together, creating a rich and savory sauce that coats the chicken. This recipe is perfect for a cozy family dinner and pairs wonderfully with rice, mashed potatoes, or crusty bread.

Total Time:

25 mins

Ingredients

• 4 6-oz boneless, skinless chicken breasts
• 1 Tbsp. smoked paprika
• Kosher salt and pepper
• 1 Tbsp. olive oil
• 2 small red onions, cut into 1/2-inch-thick wedges
• 2 red peppers, quartered and sliced crosswise 1/2 inch thick
• 1/2 lb. Campari or large cherry tomatoes, halved
• 2 cloves garlic, thinly sliced
• Chopped parsley leaves and sliced almonds, for serving

Directions

• Step 1
• Heat oven to 450°F. Pat chicken dry with paper towels, then rub with paprika and 1/2 teaspoon each salt and pepper.
• Step 2
• Heat oil in a large ovenproof skillet on medium and cook chicken until browned on one side, 4 to 5 minutes. Flip chicken. Add onions, peppers, tomatoes, and garlic and season with 1/2 teaspoon each salt and pepper.
• Step 3
• Transfer the skillet to the oven and roast it, stirring the vegetables once, until the chicken is cooked and the vegetables are tender, 14 to 16 minutes. Serve sprinkled with chopped parsley leaves and almonds if desired.