Spanish Chicken with Garlic and Bell Peppers

Making dishes that can take you through every season is a great way to take advantage of money saving supermarket sales. This is one of those dishes that can be made on top of the stove in the fall or winter, but can just as easily be made on a grill in the spring or summer.

It's a twist on the classic Spanish Peppered Steak but made healthier by using boneless chicken thighs that were on sale at the local market. This time of year the Farmer's Market is full of inexpensive, locally grown red and green bell peppers. This dish is a great way to take advantage of both sales at one time.

Serve this over some steamed rice and you've got a complete meal in less than 30 minutes. Great for week nights, but even better as an unexpected dish to serve at your next backyard BBQ.

Spanish Chicken with Garlic and Bell Peppers

2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
8 skinless chicken thighs
6 large cloves of garlic, minced
1 large Spanish onion, peeled and sliced
1 large red bell pepper, seeded and sliced into strips
1 large green bell pepper, seeded and sliced into strips
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 tablespoon sherry vinegar
1/2 cup chicken stock.

Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Season chicken with salt and pepper; add to the pan and brown both sides. Remove from skillet and set aside.

To the hot pan, add the garlic, onion and bell pepper. Cook about 5 minutes or until vegetables begin to soften. Return the chicken thighs to the pan. Add the thyme, smoked paprika, vinegar and chicken stock. Reduce heat to medium low, cover and cook stirring occasionally about 15 minutes or until chicken is done.

Arrange chicken thighs on a serving platter and spoon sauce over.