Slow-Cooked Salvadoran Chicken with Tomato and Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken simmered slowly in a rich tomato and bell pepper sauce infused with traditional Salvadoran spices. This latin american-inspired chicken ready in about 65 minutes pairs (about 2.5 lbs) bone-in chicken thighs, vegetable oil, large, diced white onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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.

★ 4.3 (8 ratings) Prep: 15 min Cook: 50 min Serves 6 Latin American cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottomed pan over medium-high heat until shimmering.
  2. Step 2: Season 6 bone-in chicken thighs with 1 tsp salt and 1/2 tsp black pepper. Brown the chicken in batches, about 4 minutes per side, until golden. Remove and set aside.
  3. Step 3: In the same pan, add 1 large diced white onion, 1 medium diced red bell pepper, and 4 minced garlic cloves. Sauté over medium heat for 5 minutes until softened and fragrant.
  4. Step 4: Stir in 1 tsp ground cumin and 1 tsp dried oregano, cooking 1 minute to release aromas.
  5. Step 5: Add 14 oz canned diced tomatoes and 1 cup chicken broth, stirring to combine. Bring sauce to a simmer.
  6. Step 6: Return chicken thighs to the pan, cover, reduce heat to low, and simmer gently for 40 minutes until chicken is tender and cooked through.
  7. Step 7: Garnish with 1/4 cup chopped fresh cilantro before serving with rice or pupusas.

Frequently asked questions

How long does Slow-Cooked Salvadoran Chicken with Tomato and Peppers take to make?

Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Salvadoran Chicken with Tomato and Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.

Can I substitute ingredients in Slow-Cooked Salvadoran Chicken with Tomato and Peppers?

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 Slow-Cooked Salvadoran Chicken with Tomato and Peppers for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Slow-Cooked Salvadoran Chicken with Tomato and Peppers?

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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