Braised Salvadoran Chicken with Tomato and Bell Pepper Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 60 minutes blends bone-in chicken thighs, salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

Instructions

  1. Step 1: Season 6 bone-in chicken thighs with 1 1/2 tsp salt and 1 tsp black pepper evenly on all sides.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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Frequently asked questions

How long does Braised Salvadoran Chicken with Tomato and Bell Pepper Sauce take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Braised Salvadoran Chicken with Tomato and Bell Pepper Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Braised Salvadoran Chicken with Tomato and Bell Pepper Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Braised Salvadoran Chicken with Tomato and Bell Pepper Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Braised Salvadoran Chicken with Tomato and Bell Pepper Sauce?

Latin American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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