Pollo al Disco

Ingredients

• Lemon wedges - For serving
• Fresh parsley - 2 tablespoons, chopped
• Olive oil - 2 tablespoons
• Salt and pepper - To taste
• Oregano - 1 teaspoon
• Cumin - 1 teaspoon
• Paprika - 1 tablespoon
• Tomatoes - 2, diced
• Garlic - 4 cloves, minced
• Yellow onion - 1, sliced
• Green bell pepper - 1, sliced
• Red bell pepper - 1, sliced
• Chicken thighs - 6, bone-in and skin-on

Instructions

1. Heat the olive oil in a large skillet or disco over medium-high heat.
2. Season the chicken thighs with salt, pepper, paprika, cumin, and oregano.
3. Add the chicken thighs to the skillet and cook until browned on both sides, about 5 minutes per side. Remove from the skillet and set aside.
4. In the same skillet, add the sliced bell peppers, onion, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
5. Add the diced tomatoes to the skillet and cook for another 2 minutes.
6. Return the chicken thighs to the skillet and nestle them into the vegetable mixture.
7. Cover the skillet with a lid or aluminum foil and cook for 30 minutes, or until the chicken is cooked through and tender.
8. Sprinkle with fresh parsley and serve hot with lemon wedges on the side.