Spanish Chicken and Potato Skillet

Ingredients

• 4 boneless skinless chicken thighs
• 3 medium, cubed Yukon gold potatoes
• 2 tablespoons avocado oil
• 1 medium, sliced yellow onion
• 3 cloves, minced garlic
• 1 cup, sliced roasted red peppers
• 1 cup crushed tomatoes
• 1 tablespoon smoked paprika
• 1/2 cup chicken broth
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons, chopped fresh parsley(optional)

Instructions

1. 1

   Season the chicken thighs with salt, pepper, and smoked paprika.

2. 2

   Heat avocado oil in a large skillet over medium-high heat and sear the chicken 4 minutes per side until golden; transfer to a plate.

3. 3

   Add the onion and cook 4 minutes, then add garlic and cook 1 minute more.

4. 4

   Stir in the potatoes, roasted red peppers, crushed tomatoes, and chicken broth.

5. 5

   Nestle the chicken back into the skillet, cover, and simmer 20-25 minutes until the potatoes are tender and the chicken is cooked through.

6. 6

   Season with additional salt and pepper to taste, garnish with parsley, and serve.