Slow-Cooked Salvadoran Chicken Stew with Tomatoes and Peppers

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

Tender chicken simmered slowly in a vibrant tomato and bell pepper sauce, infused with traditional Salvadoran spices for a comforting one-pot meal. This Latin American-inspired chicken recipe (gluten free), ready in about 70 minutes, pairs bone-in chicken thighs, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Ingredients

• 6 pieces (about 2 lbs) bone-in chicken thighs
• 2 tbsp olive oil
• 1 large, diced onion
• 4, minced garlic cloves
• 1 large, sliced into strips red bell pepper
• 1 large, sliced into strips green bell pepper
• 14 oz canned diced tomatoes
• 1 1/2 cups chicken broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro
• for serving lime wedges

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 6 bone-in chicken thighs seasoned with 1 1/2 tsp salt and 1/2 tsp black pepper. Brown chicken for 5-6 minutes per side until golden, then remove and set aside.
2. Step 2: In the same pot, add 1 large diced onion and 4 minced garlic cloves. Sauté for 4 minutes until fragrant and translucent.
3. Step 3: Add 1 large sliced red bell pepper and 1 large sliced green bell pepper, cooking for another 3 minutes until slightly softened.
4. Step 4: Stir in 14 oz canned diced tomatoes, 1 1/2 cups chicken broth, 1 tsp ground cumin, and 1 tsp dried oregano. Bring to a simmer.
5. Step 5: Return the browned chicken thighs to the pot, cover, and reduce heat to low. Simmer gently for 40 minutes until chicken is tender and cooked through, and the sauce has thickened.
6. Step 6: Adjust seasoning with additional salt if needed. Sprinkle 1/4 cup chopped fresh cilantro over the stew and serve with lime wedges for squeezing over.