Disclosure: This is a sponsored post by Mirum Shopper, but as always, all opinions are 100% mine. #SaboreaTuVerano
Today, I bring you Braised Chicken Thighs with Spicy Tomato Sauce. It’s the easiest, one-pot family dinner EVER! Ok. I might be exaggerating a little, but it is really, really easy. Not because it takes less than 30 minutes to make. Not because it requires very few ingredients. But because once you get it going, you don’t really have to do anything to it. Sear. Sear. Add liquid. Lid. And call the kids to dinner. I love easy meals!
Why are people so afraid of chicken? Other than the fact that you can make your loved ones sick. Here’s the deal with these Chicken Thighs with Spicy Tomato Sauce: you want BONE IN because it just gives it that much more flavor and once you get it simmering with Knorr Caldo de Tomate, you don’t have to worry about sending anyone to the bathroom. When my son was younger and couldn’t use a knife, boneless was easier. If that’s what you prefer, go for it. Plus, it will cook faster. If you’re going boneless, factor in 5 minutes less in cooking time.
I love this spicy tomato sauce. SO good! It’s almost like a salsa. You might want to serve this Chicken Thighs with Spicy Tomato Sauce with some tortillas, fresh bread, or a handful of tortilla chips for dipping. Licking your plate at the table is rude… or so I’ve been told. Ha! That’s why I added some veggies to the mix. Yes, for VEGGIE factor, but also to soak up some of the delicious juices. Did I mention it’s made in ONE pot? I love only having one pot to clean. Your family is going to love this recipe. And if they don’t (because picky eaters are funny that way), leftovers make a great lunch the next day. Enjoy!
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Braised Chicken Thighs With Spicy Tomato Sauce
- 4 tablespoons oil
- 3 lbs chicken thighs bone-in
- Salt and pepper
- ½ large white onion peeled, diced
- 2 tablespoons ground cumin
- 1 teaspoon of dried oregano
- 1 tablespoon smoked paprika
- 1 jalapeño finely diced
- 2 garlic cloves diced
- 6 roma tomatoes diced, or 1 (14.5-ounce) can diced tomatoes
- 1 bay leaf
- 1 Knorr Caldo de Tomate bouillon
- 2 cups of water
- ½ cup baby carrots optional
- ½ cup green beans optional
- cilantro optional
- green onion optional
- Heat oil in a large skillet over high heat.
- Season the chicken with salt and pepper.
- Sear the chicken until brown. 3 minutes. Do not overcrowd the pan. Do this in batches, if you need to. If the chicken does not move easily, it’s not ready to turn.
- Turn the chicken and sear the other side for 3 minutes.
- Transfer the chicken to a plate and set it aside.
- In the same skillet, add veggies (if using) and cook for 2 minutes, constantly stirring.
- Add onion and stir rapidly for 1 minute.
- Add tomato, cumin, oregano, paprika, and jalapeno, garlic.
- Stir everything together.
- Add bouillon and water.
- Add the chicken back to the pan and put a lid on it.
- Reduce the heat, simmer and continue cooking for 20 minutes, or until chicken is fully cooked.
- If the sauce becomes too thick, add more water but taste it for good measure.
- Top with cilantro and green onion. Enjoy!
Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.