Investing time in roasting the vegetables before cooking is a worthwhile effort, resulting in a profound depth of flavor. Alternatively, those with limited time may choose to omit the roasting step, instead sautéing the vegetables and continuing with the recipe.
Ingredients
Oil spray
2 bell peppers cut in half
1/2 garlic head
3-4 thyme sprigs
Salt to taste
5-6 chicken thighs at room temperature
1/2 cup oil
1 teaspoon paprika
1 teaspoon sugar
Water as needed
Instructions
Place tomatoes, peppers, and thyme in a pan lined with parchment paper.
Remove the bottom part of the garlic cloves and add to the pan.
Spray with oil and sprinkle salt to taste.
Roast at 400°F or 200°C for 30 minutes.
Remove the skin from the tomatoes and peppers.
Squeeze the garlic cloves.
Dice the peppers and roughly chop the tomatoes and garlic.
Heat oil in a casserole pot on medium-high and sauté the chicken thighs on both sides.
Set aside.
In the same pot, add the roasted veggies along with their fluids.
Add paprika, sugar, and salt to taste.
Add water as needed, depending on the amount of fluids obtained in the roasting process. The sauce needs to be thick, with a little extra that will evaporate during cooking.
Bring to a boil.
Add the chicken thighs, reduce the heat to medium-low, cover the pot, and cook for 30 minutes.
While cooking, make sure to check if you need to add more water. Remember, we would like a thick sauce, so don’t add too much.
Garnish with parsley and serve over white rice or with a slice of rustic bread to dip in the sauce.
Enjoy 
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