Brasileiro Chicken Sauté

Ingredients

• 700 gchicken thighs
• 1onion
• 2peppers
• 2 tbspoil
• to tastefine sea salt and black pepper

Method

1. Begin by patting the 700 g of chicken thighs dry with paper towels to ensure a good sear. Season them generously with fine sea salt and black pepper to taste. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Once the oil shimmers, place the chicken thighs skin-side down in the pan. Brown them for about 5 minutes on each side, or until they develop a deep golden color and the skin is crispy.
2. While the chicken is browning, peel and finely chop 1 onion. Core and slice 2 peppers into thin strips. Once the chicken is browned, remove it from the skillet and set aside on a plate. In the same skillet, add the chopped onion and sliced peppers. Cook them over medium heat, stirring occasionally, until the onion becomes translucent and the peppers are tender, about 5 to 7 minutes.
3. Return the browned chicken thighs to the skillet, nestling them among the softened onions and peppers. If there are any juices on the plate from the chicken, pour them back into the skillet for added flavor. Cover the skillet with a lid and reduce the heat to low. Allow the chicken to cook through, absorbing the flavors from the aromatics, until the meat is tender and the juices run clear when pierced, about 15 to 20 minutes.
4. Check the skillet for excess liquid. If the sauce seems too watery, remove the lid and increase the heat to medium-high. Let it simmer until the sauce thickens slightly and coats the back of a spoon. Taste the sauce and adjust the seasoning with more salt and black pepper if necessary.
5. To finish, sprinkle freshly chopped herbs over the dish, such as parsley or cilantro, if desired. Serve the Brasileiro Chicken Sauté hot, directly from the skillet, allowing everyone to share and enjoy the flavors together as is traditional in Brazilian home cooking.