Ingredients:

  • 2 pounds bone-in, skin-on chicken thighs
  • 1 tablespoon vegetable oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 bell pepper, diced
  • 2 medium carrots, sliced
  • 1 can diced tomatoes (14.5 oz)
  • 1 cup chicken broth
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt to taste
  • Pepper to taste
  • Fresh cilantro or parsley, chopped (optional)

Instructions:

  1. Rinse and pat dry the chicken thighs. Season with salt and pepper.
  2. Heat vegetable oil in a large pot over medium-high heat. Add onions and sauté until translucent (about 3-4 minutes). Stir in garlic and ginger; cook until fragrant (about 1 minute).
  3. Add chicken thighs to the pot, browning on both sides (about 3-4 minutes each side).
  4. Incorporate bell pepper and carrots, stirring to combine.
  5. Add diced tomatoes, chicken broth, soy sauce, brown sugar, thyme, and paprika. Stir well to combine.
  6. Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes until chicken is fully cooked (internal temperature reaches 165°F).
  7. Taste and adjust seasoning with salt and pepper as needed.
  8. Serve hot, garnished with fresh cilantro or parsley if desired.