Buy all ingredients right below the recipe
INGREDIENTS
- 4 chicken thighs (4× approx. 200 g)
- 2 medium yellow onions (2× approx. 70 g)
- 3 cloves of garlic
- 1 large red bell pepper (approx. 230 g)
- 2 tablespoons of rapeseed or sunflower oil
- 300 ml chicken stock (can be replaced with water)
- 400 g peeled chopped canned tomatoes
- 50 g black olives (pitted)
- 1 tablespoon of ground sweet paprika
- 1 tablespoon of dried thyme
- Salt
- Pepper
INSTRUCTIONS
- 1Preheat the oven to 180 °C and prepare a baking dish measuring 25 cm × 30 cm.
- 2Wash the chicken thighs and cut each in half (always cut through the joint – first score the thigh at this point, then break the joint with your hands and finish the cut). Peel the onions and garlic and slice them thinly. Deseed the red bell pepper and cut it into thin strips. Place the halved thighs and sliced onion, garlic, and bell pepper into the prepared baking dish, add 2 tablespoons of oil, chicken stock, canned chopped tomatoes, black olives, ground paprika, dried thyme, salt, and pepper, and thoroughly mix the entire contents of the baking dish.
- 3Once the oven is preheated, place the baking dish with chicken and vegetables into it and bake for 55–60 minutes at 175–180 °C.
- 4After the specified time, remove the baking dish from the oven, divide the baked mixture into 4 portions, and serve.
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The author of the photograph is Marie Bartošová