Garlic-Braised Chicken Thighs with Sweet Bell Pepper

Pat the chicken thighs dry with paper towels and season generously with salt and black pepper on both sides. Let them rest while you prep the aromatics.

Dice the yellow onion. Mince the garlic cloves. Slice the bell peppers into thick strips. Roughly chop the tomatoes.

Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat until it shimmers gently.

Place the chicken thighs skin-side down in the pan. Sear without moving for 5 to 6 minutes until the skin is deeply golden and crispy. Flip and cook 2 more minutes. Remove to a plate and set aside.

Reduce heat to medium. Add the diced onion to the same pot and cook, stirring with a wooden spoon, for 4 minutes until softened and fragrant.

Add the minced garlic and cook for 1 minute until golden — be careful not to let it burn.

Toss in the sliced bell peppers and cook for 3 minutes, letting them soften slightly.

Add the chopped tomatoes and cook down for 2 minutes, breaking them up as they soften into the aromatics.

Pour in the chicken broth and bring to a gentle simmer, scraping up any browned bits from the bottom of the pot.

Nestle the seared chicken thighs back into the pot, skin-side up, so they sit nestled in the braising liquid. Cover with a tight lid.

Braise on low heat for 20 to 25 minutes until the chicken is completely tender and cooked through. The internal temperature should reach 165°F (74°C).

Remove the lid and let the sauce reduce for 3 to 5 minutes if you want it thicker, or serve as is with its lovely braising juices.

Squeeze fresh lime juice over the top and scatter fresh cilantro leaves generously.

Serve immediately over white rice or with crusty bread to soak up every drop of that garlicky braising liquid. Pass extra lime wedges at the table.