CHICKEN DIABLO 1/4 c. olive oil 6 boneless, skin-on chicken thighs, pounded to 1/4 thickness (4 oz each) Kosher salt & ground black pepper 2 garlic cloves, sliced 1 red bell pepper, thinly sliced 1 jalapeno, cut into rings 1 can (14 oz) San Marzano tomatoes with juices 2 Tbsp. capers, rinsed & drained 1/2 c. roughly chopped fresh flat leaf parsley leaves Put a Dutch oven over medium-high heat. Add the olive oil to the preheated pan. Season the chicken on both sides with salt & pepper. Put the chicken skin side down in the pan & cook until golden brown, about 2 minutes. Flip the chicken & cook for another 30 seconds. Add the garlic, bell pepper, jalapeno & a pinch of salt & cook for another 30 seconds. Add 1/2 c. water & deglaze the pan, scraping with a wooden spoon to get up the browned bits on the bottom of the pan. Cook until the liquid is reduced by half, another minute. Add the tomatoes with juices & capers, cover the pan & cook for 2 minutes. Remove the pan from the heat & stir in the parsley. Taste & adjust the seasoning, adding salt & pepper as needed. Serve immediately. ~ from Michael Symons 5 in 5
Posted on: Sun, 28 Dec 2014 17:00:01 +0000
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