Prep time: 15 minutes
Cook time: 1 hour
6 chicken thighs
3 garlic cloves, minced
3 Tablespoons olive oil
1 28 oz. can diced tomatoes
2 large green peppers, seeded and sliced thinly (about 1 lb.)
8 oz. mushrooms, sliced
2 teaspoons dried chili
1 Tablespoon dried parsley
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano
1 lb. fingerling potatoes, halved
1 cup low sodium chicken broth
1 teaspoon salt
1. Heat olive oil in stockpot.
2. Season chicken thighs with salt and pepper. Sear them on both sides in the hot oil.
3. Add garlic, peppers, tomatoes, mushrooms, potatoes, and broth.
4. Stir in spices.
5. Bring to a boil. Reduce heat and simmer for 45 minutes or until tender.
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