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Braised Chicken Thighs with Vegetables

A hearty and comforting dish featuring tender chicken thighs and vibrant vegetables, perfect for busy weeknights.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Keyword: Braised Chicken Thighs, Chicken Thighs Recipe, comfort food, Family Dinner, One-Pot Meal
Servings: 6 servings
Calories: 450kcal

Ingredients

Main Ingredients

  • 2 pounds chicken thighs, bone-in and skin-on Provides rich flavor and stays moist during cooking.
  • 2 tablespoons olive oil A heart-healthy choice that adds richness to the dish.
  • 1 medium onion, chopped Creates a savory base with aromatic sweetness.
  • 1 medium bell pepper, chopped Adds color, sweetness, and a crunchy texture.
  • 4 cloves garlic, minced Introduces a pungent, comforting flavor.
  • 1 teaspoon ground cumin Spices the dish with warm earthiness.
  • 1 teaspoon dried oregano Adds a hint of herbal freshness.
  • 1 teaspoon paprika Contributes a mild smokiness and lovely color.
  • 1 teaspoon salt Essential for elevating the flavors.
  • 1/2 teaspoon black pepper For a touch of heat.
  • 1 can diced tomatoes with juices (14.5 ounces) Adds juiciness and acidity to balance the dish.
  • 1 cup chicken broth The foundation providing moisture and depth.
  • 1 cup carrots, sliced Adds sweetness and vibrant color.
  • 1 cup potatoes, diced Comforting starch to round out the meal.
  • 1 cup green olives, sliced Provides a briny contrast that enhances the dish.
  • 2 tablespoons fresh cilantro, chopped (for garnish) A fresh finish that brightens the plate.

Instructions

Preparation

  • Start by marinating the chicken thighs. In a large bowl, combine the chicken with salt, black pepper, and a sprinkle of ground cumin. Mix well and let sit for at least 30 minutes.
  • Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
  • Add chopped onion and bell pepper. Sauté for about 3 to 4 minutes until softened. Stir in minced garlic and cook for an additional minute until fragrant.
  • Add marinated chicken thighs to the pot and brown on all sides for approximately 5 to 7 minutes. Remove the chicken and set aside.

Cooking

  • In the same pot, stir in ground cumin, dried oregano, paprika, and a pinch of salt. Cook for about a minute to release the fragrance.
  • Add diced tomatoes with their juices and chicken broth. Return the browned chicken to the pot, add bay leaves, carrots, and potatoes.
  • Bring to a gentle simmer, cover, and reduce heat to low. Let cook for about 30 to 40 minutes, until the chicken is tender and easily falls off the bone.

Notes

Consider adding lemon juice or zest before serving. Other vegetables such as zucchini or peas can also be included. Do not skip the marinating step.