Ingredients with Measurements:
- 2 lbs chicken thighs, bone-in and skin-on
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can (14 oz) diced tomatoes
- 1 cup chicken broth
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup pitted green olives
- 1/2 cup pitted black olives
- 2 tbsp chopped fresh parsley
Special equipment needed: None
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Heat the olive oil in a large oven-safe skillet over medium-high heat.
3. Add the chicken thighs to the skillet, skin-side down, and cook for 5-7 minutes until browned. Flip the chicken and cook for another 5 minutes.
4. Remove the chicken from the skillet and set aside.
5. Add the onion and garlic to the skillet and cook for 2-3 minutes until softened.
6. Add the red and green bell peppers to the skillet and cook for another 2-3 minutes.
7. Add the diced tomatoes, chicken broth, paprika, thyme, oregano, salt, and black pepper to the skillet. Stir to combine.
8. Add the chicken back to the skillet, skin-side up, and spoon some of the tomato mixture over the chicken.
9. Scatter the green and black olives over the top of the chicken and tomato mixture.
10. Transfer the skillet to the oven and bake for 30-35 minutes until the chicken is cooked through and the sauce is bubbling.
11. Remove the skillet from the oven and sprinkle with chopped parsley.
12. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 50 minutes
5. Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 435
Fat: 24g
Carbohydrates: 14g
Protein: 41g
Sodium: 1460mg
Sugar: 6g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Green and black olives can be substituted with Kalamata olives or a mix of different olives.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add diced potatoes to the skillet for a heartier meal.
- Use canned or fresh tomatoes instead of diced tomatoes.
- Add a splash of white wine to the skillet for extra flavor.
Tips and tricks:
- Make sure to brown the chicken well before adding it back to the skillet.
- Use an oven-safe skillet to save on dishes.
- Serve with crusty bread to soak up the sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove until heated through.
Presentation ideas:
Serve in the skillet with a sprinkling of fresh parsley on top.
Garnishes:
Fresh parsley or chopped green onions.
Pairings:
Crusty bread, rice, or mashed potatoes.
Suggested side dishes:
Roasted vegetables, a simple salad, or garlic bread.
Troubleshooting advice:
If the sauce is too thin, let it simmer on the stove for a few minutes to thicken.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F.
Food history:
Ostropel is a traditional Romanian dish made with chicken, tomatoes, and paprika.
Flavor profiles:
Savory, tangy, and slightly spicy.
Serving suggestions:
Serve hot with your favorite side dishes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Romanian