Smoky Spanish Chicken

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 teaspoon smoked paprika
• 1 teaspoon sweet paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/2 cup green olives, pitted
• 1/2 cup chicken broth
• Fresh parsley for garnish
• Lemon wedges for serving

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix together smoked paprika, sweet paprika, ground cumin, dried oregano, garlic powder, onion powder, salt, and black pepper.
3. Rub the spice mixture evenly over the chicken thighs.
4. In an oven-safe skillet, heat olive oil over medium-high heat.
5. Add the seasoned chicken thighs, skin side down, and sear for 3-4 minutes until golden brown. Flip and sear the other side for an additional 3-4 minutes.
6. Remove the chicken from the skillet and set aside.
7. In the same skillet, add chopped onion and sliced bell peppers. Sauté for 3-4 minutes until softened.
8. Stir in minced garlic and cook for an additional 1-2 minutes.
9. Add cherry tomatoes, green olives, and chicken broth to the skillet. Mix well.
10. Return the seared chicken thighs to the skillet, nestling them into the vegetable mixture.
11. Transfer the skillet to the preheated oven and bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
12. Garnish with fresh parsley.
13. Serve the Smoky Spanish Chicken hot, with lemon wedges on the side.
14.  

Enjoy this smoky and aromatic Spanish-inspired chicken dish for a delicious and satisfying meal!