Braised Catalina Chicken is a flavorful dish featuring tender chicken thighs braised in a tangy Catalina dressing with vegetables.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:4 servings 1x
Category:Main Course
Method:Braised
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 pounds bone-in, skin-on chicken thighs
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 cup Catalina dressing
1/2 cup chicken broth
1 can (14.5 ounces) diced tomatoes, undrained
1 teaspoon dried oregano
1/2 teaspoon paprika
1 cup green bell pepper, chopped
1 cup carrots, sliced
Instructions
Season the chicken thighs with salt and pepper on both sides.
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs, skin side down, and sear for about 5-7 minutes until browned. Flip and brown the other side for an additional 5 minutes. Remove the chicken and set aside.
In the same skillet, add the chopped onion and garlic. Sauté for about 3-4 minutes until the onion is translucent.
Stir in the Catalina dressing, chicken broth, diced tomatoes, oregano, and paprika. Bring the mixture to a simmer.
Return the chicken to the skillet, skin side up. Add the chopped green bell pepper and sliced carrots around the chicken.
Cover the skillet and reduce the heat to low. Let it simmer for 30-35 minutes, or until the chicken is cooked through and tender.
Serve hot, spooning the sauce and vegetables over the chicken.
Notes
For added flavor, marinate the chicken in the Catalina dressing for a few hours or overnight before cooking.
Substitute the chicken thighs with boneless, skinless chicken breasts for a leaner option, adjusting the cooking time as needed to prevent drying out.