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Chicken Thighs with Roasted Red Peppers and Olives

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Chicken Thighs with Roasted Red Peppers and Olives

Chicken Thighs with Roasted Red Peppers and Olives

Jessica Braider
The chicken in this dish is so incredibly juicy and delectable, and the sauce is wonderful spooned over rice. Scramble recipe tester Christina Ramus said the chicken was so tender that her family didn’t need knives to cut it.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Mediterranean
Servings 5 servings


  • 3 - 4 leeks coarsely chopped (use white part and a little of light green parts)
  • 1 Tbsp. extra virgin olive oil
  • 3/4 cup roasted red peppers (sold in a jar or homemade), sliced (about 2 roasted peppers)
  • 2 lbs. boneless, skinless chicken thighs
  • 1 cup reduced-sodium chicken broth (or use any variety)
  • 1 tsp. dried thyme
  • 1/2 tsp. dried oregano
  • 1/2 tsp. paprika
  • 1/4 tsp. salt
  • 1/2 cup pitted kalamata olives chopped
  • 1/2 lemon juice only, about 2 Tbsp.


  • Soak the chopped leeks in water for a few minutes to clean them thoroughly. Drain and rinse them well.
  • In a large heavy skillet, heat the oil over medium heat. Add the leeks and sauté them until they are tender, about 5 minutes.
  • Arrange the pepper strips over the leeks, and arrange the chicken over the vegetables. Pour the broth over everything and sprinkle the chicken with the thyme, oregano, paprika, and salt.
  • Bring the liquid to a boil, reduce the heat, and simmer it, covered, for 10 minutes. Flip the chicken and continue to simmer it, covered, for 10 more minutes.
  • Add the olives and lemon juice and simmer, uncovered, for about 5 minutes or until the chicken is cooked through and cuts easily with a knife. Serve it immediately, spooning the sauce over the rice, if desired.

Slow Cooker Directions:

  • Lay the leeks in the slow cooker (sauté them first for more flavor), and top them with the remaining ingredients except the red peppers, olives, and lemon. Let it cook for 6 - 8 hours on low or for 3 - 4 hours on high, then stir in the red peppers, olives, and lemon and serve. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Chop the leeks and the olives, slice the peppers, combine the spices, juice the lemon.
Scramble Flavor Booster: Double the paprika or use cayenne pepper instead of half the paprika.
Tip: Leeks resemble scallions but are much larger (about 1 foot in length).  Like other members of the onion family, leeks have been found to help reduce bad cholesterol and keep down high blood pressure.
Nutritional Information Per Serving (% based upon daily values): Calories 220, Total Fat: 9g, 14%; Saturated Fat: 2g, 8%; Cholesterol: 85mg, 28%; Sodium: 330mg, 14%; Total Carbohydrate: 12g, 4%; Dietary Fiber: 2g, 8%; Sugar: 4g; Protein: 22g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Company/Entertaining, Dairy-Free, Dinner, Fall, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Low Sodium, Main Dish, Nut-Free, Slow Cooker, Spring, Summer, Winter
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