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1/2 tsp. salt, divided
Combine 1/4 tsp. salt and next 4 ingredients. Rub over chicken.
Combine remaining 1/4 tsp. salt, potatoes, bell pepper, onion, oil, and garlic in a large bowl.
Heat a large nonstick skillet over medium-high heat. Add the potato mixture, and cook for 5 minutes, stirring occasionally. Add broth; cover, reduce heat and simmer for 5 minutes. Uncover; add thighs to pan, nestling them into vegetable mixture. Cover and cook for 20 minutes or until the vegetables are tender and chicken is done. Garnish with thyme sprigs if desired.
Posted by Caryn Bloomberg
Nutritional Info Per Serving: N/A
1-1/2 tsp. paprika
1 tsp. Worcestershire Sauce (click here for recipe of Vegetarian Worcestershire Sauce)
1/2 tsp. dried thyme
1/4 tsp. freshly ground black pepper
4 4-oz. skinless, boneless chicken thighs
3 cups thinly sliced red potatoes
3/4 cup chopped green bell pepper
1/2 cup chopped onion
2 tsp. olive oil
1 garlic clove, finely chopped
1/3 cup fat-free, less-sodium chicken broth
Thyme sprigs, optional