Easy Spanish Chicken Recipe

In a large skillet, heat olive oil over medium heat. Add the chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.

In the same skillet, add the onion, garlic, and bell peppers. Cook until the vegetables are softened, about 5 minutes.

Add the smoked paprika, cumin, dried oregano, salt, and pepper to the skillet. Stir to coat the vegetables in the spices.

Pour in the chicken broth and diced tomatoes. Bring the mixture to a simmer.

Return the chicken thighs to the skillet and nestle them into the sauce. Cover the skillet and cook for 30 minutes, or until the chicken is cooked through.

Sprinkle the sliced olives and fresh parsley over the chicken. Serve the Spanish chicken over cooked rice or with crusty bread.