Chicken, chicken and more chicken …
I purchase a lot of chicken at Costco ~ maybe I should invest in some chicken stock?  Did you get the joke? Chicken … stock … as in, well, no, if you didn’t get it to start I won’t explain it to you. (laughing)
There are a LOT of chicken recipes out there in google-land. This recipe was quite tasty and did not come out dry in the least bit. Â I changed the original recipe up just a tad.
I originally thought this was a quick recipe but honestly it took more time than I imagined. Â I had calculated from start to finish it would take 30 minutes but it took about an hour. Still, it was well worth my time.
The two primary steps for this recipe are, 1) Â browning the chicken on both sides ~
And 2) Broiling the peppers ~
I used a red and yellow pepper for this recipe ~ use what tastes better for you.
The rest of the directions are easy and mundane (mundane is good when it comes to saving time).
Ready to see the recipe?
Paleo Chicken Thighs with Roasted Peppers
Ingredients
- 2 bell peppers (I used one red and 1 yellow), took approximately 5 minutes
- 4 chicken thighs trimmed, skinless and boneless
- Salt and pepper
- 1/4 cup almond flour (for coating)
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon fennel seeds
- 4 cloves garlic, thinly sliced
- Red Pepper flakes (1 toss ~ more if you want your dish spicy)
- 1 cup white wine
- 1 14.5 ounce can plum tomatoes and their juices
Instructions
- Char the bell peppers under the broiler.
- Transfer to a bowl, cover and let cool.
- Peel the skins then seed and slice the peppers lengthwise.
- Season the chicken with salt and pepper then coat in the flour.
- Heat 2 tablespoons of the oil in a large Dutch oven over medium heat.
- Add the chicken to the pot and brown on each side.
- Transfer the chicken to a plate.
- Add the remaining 1 tablespoon oil to the Dutch oven then stir in the fennel seeds and garlic for a couple minutes.
- Add the wine to the Dutch oven and deglaze the pan.
- Add the tomatoes and mash them.
- Season the sauce with salt and pepper and cook until the juice is reduced.
- Lower the heat to medium, stir in the chicken and peppers, cover and cook for another 5 minutes to finish cooking the chicken.
- Uncover the Dutch oven, stir and serve from the pan.
Hope you enjoy it as much as we did.
For additional paleo recipes, click here.
