Braised Salvadoran Chicken with Tomato and Bell Pepper Sauce

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken thighs slowly braised in a rich sauce of tomatoes, bell peppers, and savory spices, served with white rice. This Latin American-inspired chicken recipe, ready in about 60 minutes, pairs bone-in chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 4 Latin American cuisine 400 cal/serving

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Ingredients

6 pieces bone-in chicken thighs
1 1/2 tsp salt
1 tsp black pepper
3 tbsp vegetable oil
1 medium, sliced onion
4 minced garlic cloves
1 large, sliced red bell pepper
14 oz canned diced tomatoes
1 cup chicken broth
1 tsp ground cumin
1 tsp dried oregano
1/4 cup chopped fresh cilantro
2 tbsp lime juice

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Instructions

Step 1: Season 6 bone-in chicken thighs with 1 1/2 tsp salt and 1 tsp black pepper evenly on all sides.
Step 2: Heat 3 tbsp vegetable oil in a large heavy skillet over medium-high heat. Add the chicken thighs skin-side down and sear for 5 minutes until golden brown, then flip and sear the other side for 4 minutes. Remove and set aside.
Step 3: In the same skillet, add 1 medium sliced onion, 4 minced garlic cloves, and 1 large sliced red bell pepper. Sauté over medium heat for 5-6 minutes until the onions are translucent and peppers softened.
Step 4: Stir in 14 oz canned diced tomatoes, 1 cup chicken broth, 1 tsp ground cumin, and 1 tsp dried oregano. Bring to a simmer.
Step 5: Return the chicken thighs to the skillet, cover, and reduce heat to low. Simmer gently for 30 minutes until the chicken is fully cooked and tender.
Step 6: Remove from heat, stir in 1/4 cup chopped fresh cilantro and 2 tbsp lime juice for brightness. Serve hot over steamed white rice.