Braised chicken stewed with tomatoes, rosemary and aromatic spices is an amazingly delicious one-pot recipe. So easy, quick to make, this is a favorite weeknight meal. The combination of aromas in this dish is truly fantastic!
Pat the chicken thighs with paper towels. Season chicken with some salt and pepper on both sides.
In a cast iron dutch oven, heat 2 tablespoons olive oil at medium high. Add the sliced onion and sauté until translucent and slightly caramelized, about 3 minutes. Then add the grated garlic and stir until aromatic, about 1 minute.
Push the sauteed onions to the edge of the pot. Drizzle remaining olive oil. Raise the heat to high and arrange the chicken thighs in a single layer. Quickly sear the chicken on both sides at high heat, until golden brown, about 3 minutes each side.
Tip: It is important to brown the chicken only on the surface and don't cook the inside.
Lower the heat to medium. Add the tomatoes and cook until they start to soften, about 5 minutes.
Add all the spices, tomato paste, rosemary, chili peppers and salt. Stir to combine well and raise the heat. When the sauce starts to bubble, cover with a lid, lower the heat and simmer until chicken is fork tender, stirring in between, about 45 minutes.
The tomatoes will thicken and some oil will trickle to the surface. Taste and adjust the seasonings. Tip: Add couple tablespoons water if the stew sticks to the bottom of the pot and this varies with the type of cookware used.
Garnish with more fresh herbs. Serve immediately with rice, bread and salad.
Notes
Chicken: I prefer to use bone-in chicken thighs for good flavor. Chicken breast will work but the meat will not be as tender. I used skinless chicken thighs, but you can also use skin-on chicken thighs or leg quarters. Read recipe FAQs above to learn more about cooking with chicken skin.
Fresh herbs to dried herbs ratio: 1 teaspoon dried herb for 1 tablespoon fresh herb.
Storage: Refrigerate for 4 to 5 days and freeze for up to 3 months in freezer safe container. Thaw and reheat at medium low heat, adding a sprinkle of water.
Crock Pot: Sear the chicken, seasoned with salt and pepper. Then saute the onions. Transfer chicken, onions and rest of the ingredients to a crock pot. Cover and cook on high for 4-5 hours or on low for 5-6 hours.
Check blog post above for more tips, ingredient substitutes, variations, how to store, recipe FAQs, etc.