One Pot Spicy Chicken Riggies
A flavorful and comforting dish featuring tender chicken thighs, vibrant bell peppers, and a zesty spiced tomato sauce, all cooked in one pot for minimal cleanup.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken thighs Tender and full of flavor; you can substitute with chicken breasts if preferred.
- 2 tablespoons olive oil For sautéing; can be replaced with avocado oil for a higher smoke point.
- 1 medium onion, diced Adds sweetness; shallots are a great alternative.
- 3 cloves garlic, minced The aromatic heart of the dish.
- 1 bell pepper sliced Brings color and crunch; feel free to use any color you love.
- 15 oz canned diced tomatoes Provides base flavor; crushed tomatoes can also work well.
- 2 cups chicken broth For richness; vegetable broth can be used for a vegetarian option.
- 1 tablespoon tomato paste Deepens the tomato flavor; or substitute with sun-dried tomato paste.
- 1 teaspoon red pepper flakes Adjust according to your spice tolerance.
- 1 teaspoon dried oregano Imparts an earthy taste; basil makes a delightful substitute.
Instructions
Cooking
- In a large pot, heat olive oil over medium heat. Add the diced onions and sauté until they become translucent, about 3 minutes.
- Stir in the minced garlic and cook for another minute, allowing the golden aroma to fill your kitchen.
- Add the chicken thighs to the pot, browning them on all sides for about 5 minutes.
- Toss in the sliced bell pepper, stirring to combine.
- Pour in the diced tomatoes (with their juice), chicken broth, and tomato paste. Stir well to combine all the flavors.
- Sprinkle in the red pepper flakes and dried oregano. Bring the mixture to a gentle simmer, then cover and let it cook for 20 minutes.
- Once the chicken is cooked through, shred it into bite-sized pieces while it’s still in the pot. Stir to mix the shredded chicken with the sauce.
- Serve hot, ideally over your favorite pasta or rice, and enjoy!
Notes
Leftovers are a treasure! Store any remaining chicken riggies in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.