Chicken Thigh Red Bell Pepper Sauce
2 Garlic Cloves
¼ White Onion
1/3 of Red Bell Pepper
½ cup of Vegetable broth
1 pack of boneless chicken thighs (2.5 lbs – about 5 pieces of chicken)
Seasonings for chicken:
Salt, pepper, oregano, Adobo, turmeric
Throw all sauce ingredients into a blender, and blend until creamy.In a bowl season the chicken on one side, then pour sauce over top the chicken.
Use a spoon to make sure the sauce incorporated all over the chicken.
Flip the chicken and season the other side.
Make sure sauce is incorporated all over chicken again.
Cover with foil, let sit for 10 minutes (or overnight).
Heat a skillet to medium high, drizzle grape seed oil on the bottom. Wait until pan is hot. Add chicken (set left over sauce to the side).
Flip, once chicken is a brown golden color, add remaining left over sauce.
Cook on medium low for another 10 minutes or until chicken is tender.
Serve with your favorite side! I chose white Jasmine rice and Plantains.