Pollo al Disco

Ingredients

• Chicken thighs (4, skinless and boneless)
• Olive oil (2 tablespoons)
• Salt (to taste)
• Black pepper (to taste)
• Oregano (1 teaspoon)
• Cumin (1 teaspoon)
• Paprika (1 teaspoon)
• Garlic (3 cloves, minced)
• Yellow onion (1, sliced)
• Green bell pepper (1, sliced)
• Red bell pepper (1, sliced)
• Tomatoes (2, diced)
• Fresh parsley (for garnish)
• Lemon wedges (for serving)

Instructions

1. Heat the olive oil in a large skillet or on a disco over medium-high heat.
2. Season the chicken thighs generously with salt, pepper, paprika, cumin, and oregano, ensuring they are well-coated.
3. Add the seasoned chicken thighs to the skillet or disco and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the sliced yellow onion, green bell pepper, and red bell pepper. Sauté the vegetables until they are softened, about 5 minutes.
5. Stir in the minced garlic and cook for an additional minute until fragrant.
6. Add the diced tomatoes to the skillet and cook for another 2 minutes, allowing the flavors to meld.
7. Return the browned chicken thighs to the skillet, nestling them into the vegetable mixture.
8. Cover the skillet with a lid or aluminum foil and reduce the heat to medium-low. Cook for 30 minutes, or until the chicken is cooked through and tender.
9. Before serving, sprinkle with freshly chopped parsley and serve hot with lemon wedges on the side.