Why do so many pan roasted chicken thigh recipes have the chicken ending up in the oven? Isn't that oven roasted?
Anyways, here's my PAN roasted thighs. No oven involved.
1-2 tbsps olive oil
6 chicken thighs, bone-in
1 onion, sliced
1 red pepper, sliced
1 tbsp tomato paste
1 cup broth (chicken, veg or beef)
1/4 tsp chili powder
1/4 tsp paprika
1/4 tsp celery seed
1/4 tsp garlic powder
In a skillet with deep sides, heat olive oil to medium and lightly brown the chicken thighs. Remove to a plate. Add the onion and red pepper to the pan and cook until slightly softened.
Add tomato paste and broth. Sit the chicken back in the pan, nestled into the veggies, and season with chili powder, paprika, celery seed and garlic powder.
Bring to a boil then reduce heat, cover and simmer 15-20 minutes. Remove the lid and cook an additional 20 or so minutes until cooked through.
Note: I finally got around to posting this recipe. I actually made it in October....hence the pumpkin shaped carrots : )
I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too!