Chicken Thigh Casserole
This flavorful chicken thigh casserole is made with tender chicken, potatoes, sweet peppers, and onions, simmered in a rich tomato-based sauce and baked to perfection. Easy to prepare in just a few steps, it’s the perfect family dinner when served with rice, bread, or a fresh salad.
Ingredients
- 6 chicken thighs skin-on for best flavor
- 3 potatoes peeled and cut into cubes
- 1 medium onion sliced
- 1 sweet pepper red or yellow, sliced into strips
- 3 cloves garlic optional, minced
- For the sauce:
- 3 tbsp tomato paste
- 1 cup hot water
- mix spices I made mix of:
- ¼ tsp ground black pepper
- ¼ tsp ground cumin
- ½ tsp paprika
- ½ tsp garlic powder
- Salt to taste
Optional garnish:
- Fresh parsley or green onions, chopped
Instructions
- In a bowl, combine cinnamon, black pepper, cumin, paprika,garlic powder and salt.
- Rub the spice mix all over the chicken thighs to coat evenly.
- Heat a little oil in a large pot over medium-high heat.
- Place the seasoned chicken thighs skin-side down and sear for about 3–4 minutes per side until golden brown.
- Remove chicken and set aside.
- In the same pot, add sliced onion, potatoes, sweet pepper, and garlic (if using).
- Stir and sauté for 3–5 minutes until slightly softened and coated with the chicken flavors. Return the chicken to the pot with the vegetables.
- In a small bowl, mix the tomato paste with hot water until smooth. Pour over the vegetables and chiken, cover the pot, and let it simmer for 15 minutes.
- Transfer the vegetables into a baking dish (casserole dish).
- Place the chicken thighs on top of the vegetables.
- Cover the casserole dish with foil.
- Bake in a preheated oven at 200°C (400°F) for 35 minutes, or until the chicken is fully cooked (juices run clear) and the potatoes are tender.
- In the last 10 minutes, remove the foil to allow the chicken skin to crisp.
- Garnish with chopped parsley or green onions.
- Serve hot with rice, bread, or a fresh salad.