Central Valley Chicken Recipe

This Central Valley Chicken dish is a hearty and comforting skillet meal inspired by traditional home cooking. Juicy chicken pieces are seasoned with fragrant spices, seared until golden brown, then simmered in a rich tomato sauce with vibrant bell peppers and onions. This one-pan recipe is simple to prepare and perfect for a satisfying weeknight dinner.

Central Valley Chicken
Ingredients:

• Chicken pieces (breasts, thighs, or drumsticks), 2 lbs
• Olive oil, 2 tablespoons
• Onion, diced, 1
• Garlic, minced, 3 cloves
• Bell peppers (red and green), sliced, 2
• Tomato sauce, 1 (15 oz) can
• Chicken broth, 1 cup
• Ground cumin, 1 teaspoon
• Paprika, 1 teaspoon
• Dried oregano, ½ teaspoon
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish), ¼ cup

Instructions:

1. Season and Brown Chicken: Rub the chicken pieces with salt, pepper, cumin, and paprika. Allow them to marinate for at least 30 minutes to boost the flavors. Heat olive oil in a large skillet over medium heat. Brown the chicken on all sides until crisp and golden. Remove from the skillet and set aside.
2. Prepare the Sauce: In the same pan, cook the onion, garlic, and bell peppers until soft and fragrant. Stir in the tomato sauce, chicken broth, and oregano, mixing well to create a flavorful sauce.
3. Simmer the Chicken: Return the browned chicken to the skillet, coating it with the sauce. Cover and simmer over low heat for 20-25 minutes, or until the chicken is cooked through and tender.
4. Finish and Serve: Garnish with freshly chopped cilantro for a burst of freshness. Serve warm alongside rice, tortillas, or your preferred side dishes.

Helpful Tips:

• For deeper flavor, marinate the chicken overnight to let the spices soak in fully.
• Take your time browning the chicken well—it builds a delicious base for the sauce.
• If you want a thicker sauce, let the skillet simmer uncovered for a few extra minutes.
• Add some heat by mixing in hot sauce or diced jalapeños for a spicy kick.