Argentine-Inspired Chicken Skillet

Juicy chicken thighs seared to perfection, then simmered with vibrant bell peppers and onions in a zesty, herb-infused sauce reminiscent of classic Argentine chimichurri. A quick and flavorful weeknight meal.

Instructions

1. 1.

   Pat the chicken thighs dry with paper towels and season generously on both sides with salt and black pepper.

   Time: 3 min
2. 2.

   Heat 1 tablespoon of olive oil in a large, oven-safe skillet (preferably cast iron) over medium-high heat. Add the seasoned chicken thighs and sear for 5-7 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

   Time: 12 min
3. 3.

   Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced onion and bell peppers. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

   Time: 7 min
4. 4.

   Stir in the minced garlic, dried oregano, smoked paprika, and red pepper flakes. Cook for 1 minute more, until the spices are fragrant.

   Time: 1 min
5. 5.

   Pour in the chicken broth and red wine vinegar, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Bring the liquid to a gentle simmer.

   Time: 2 min
6. 6.

   Return the seared chicken thighs to the skillet, nestling them among the vegetables. Let them simmer in the sauce for 2-3 minutes, allowing the chicken to warm through and absorb the rich flavors. Stir in the chopped fresh parsley.

   Time: 3 min
7. 7.

   Taste the sauce and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with extra fresh parsley if desired.

   Time: 1 min