1 Tbsp. olive oil
1 medium Spanish onion, chopped
2 cloves garlic, chopped
4 chicken thighs, skin on
1 tsp. kosher salt
1 cup large chopped potato
1 cup large chopped carrots
½ cup diced red bell peppers
1 ½ jar Bertolli Riserva Marinara
¼ cup Spanish pimento stuffed green olives
¼ cup frozen peas
-Heat a large skillet to medium-high heat with olive oil. Pat the chicken thighs dry and season each piece with ¼ tsp. of salt and a sprinkle of paprika. Brown in the pan until skin is golden brown. It will not be cooked all the way through.
-After all of the chicken has a golden brown and crispy skin, take it off the heat. There may be excess fat and oil in the pan, so discard extra fat and only keep about 1-2 Tbsp. in the pan.
-Add all the vegetables except for the olives and green peas. Toss together and pour in the one-half jar of Bertolli Riserva Marinara sauce. Scrape the bits and pieces on the bottom of the pan with a wooden spoon to lift all the flavors up into the sauce.
-Add the chicken thighs back in along with any of the juices that may have been on the plate. Then, add the olives and let simmer together, on low and covered. Occasionally uncover and stir gently, making sure the chicken is being covered in the sauce and cooking all the way through.
-Simmer for about 25 minutes.
-After 20-25 minutes, check to make sure the chicken is cooked all the way through, scrape the bottom of the pan and add the frozen green peas. Stir and simmer for another 5 minutes.
-Serve over rice or with your favorite sides