INGREDIENTS:

4 large bone-in chicken thighs (skin-on)

1 ½ tsp sea salt (divided into 1/2 tsp and 1 tsp)

½ tsp freshly ground black pepper (divided)

2 tablespoons good olive oil

1 large red bell pepper (sliced into thin strips)

1 medium yellow onion (sliced thinly)

3 cloves garlic

3 tsp paprika

3 tsp smoked paprika

½ tsp cayenne pepper (or more for spicier chicken)

½ cup reduced sodium chicken broth

½ cup chopped fresh parsley for garnish

DIRECTIONS:

Pat the chicken dry with paper towels. Use 1/2 teaspoon sea salt and 1/4 teaspoon black pepper to season both sides.

Preheat a cast iron skillet over high heat for 2 minutes. Reduce heat to medium and add the olive oil and chicken thighs, skin side up. Cook chicken for 15 minutes, or until brownish on the bottom, then flip over and cook for another 10 minutes, until the skin is golden brown. Remove the chicken thighs from the skillet and cover to keep warm.

Drain most of the chicken grease, leaving about 2 tablespoons in the skillet. Add the peppers and onions. Cook for 7-9 minutes over medium heat, stirring occasionally, until the veggies are soft.

Add minced garlic and stir for 1 minute, until fragrant.

Place all of the cooked veggies into a food processor or blender and blend until you get a smooth puree.

Transfer the puree back to the skillet. Add the chicken broth, paprika, smoked paprika, cayenne pepper, and remaining 1 teaspoon sea salt and 1/4 teaspoon black pepper. Whisk to combine.

Return the chicken to the skillet, skin side up. Coat chicken with the sauce. Simmer for about 20 to 30 minutes over medium-low heat. Timing depends on the size of the chicken thighs. Sprinkle fresh parsley over top and serve.