Ingredients:

  • 1.5 lbs bone-in, skinless chicken thighs
  • 2 tbsp avocado oil
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp cayenne pepper
  • 1 large yellow onion, finely diced (150g)
  • 2 medium green bell peppers, diced (200g)
  • 3 stalks celery, diced (120g)
  • 4 cloves garlic, minced
  • 14.5 oz fire-roasted crushed tomatoes, no salt added
  • 1 cup low-sodium chicken bone broth
  • 2 bay leaves
  • 1 tsp dried thyme
  • Fresh parsley and green onions for garnish

Instructions:

  1. Season the chicken thighs generously with smoked paprika, garlic powder, and cayenne pepper. Heat avocado oil in a large skillet over medium-high heat until shimmering.
  2. Place chicken in the pan and sear for 5 minutes per side until a mahogany-colored crust forms. Remove chicken from the pan and set aside, leaving the flavorful brown bits (fond) in the pan.
  3. Add the diced onion, bell peppers, and celery to the skillet. Use the moisture from the vegetables to scrape up the fond. Sauté for 6-8 minutes until soft and translucent.
  4. Stir in the minced garlic and dried thyme, cooking for 1 minute until fragrant to bloom the spices.
  5. Pour in the fire-roasted crushed tomatoes and chicken bone broth. Add the bay leaves and return the chicken to the pan. Cover and simmer on low for 30 minutes until the meat is tender and pulling away from the bone.
  6. Garnish with fresh parsley and green onions before serving.