One-Pan Chicken Thighs with Green Peppers and Tomato Sauce

This one-pan chicken dish is the kind of recipe every home cook needs—simple, satisfying, and full of flavor. I use çarliston biber, the sweet Turkish green peppers that soften beautifully in the sauce, but bell peppers work just as well if that’s what you have on hand. The chicken thighs are seared and simmered with onions and a rich tomato base seasoned with cumin and paprika. It’s a cozy, no-fuss meal that pairs perfectly with rice, bulgur, or fresh bread to soak up every bit of that delicious sauce.

One pan chicken thighs dish cooked with pepper and tomato sauce, served with fluffy Turkish rice

Ingredients

• 500g boneless, skinless chicken thighs, cut into large chunks

• 2 green peppers (çarliston or bell pepper), cut into large pieces

• 1 onion, finely chopped

• 1 clove garlic, finely chopped

• 2 medium tomatoes, grated

• 1 tablespoon tomato paste

• ½ cup hot water

• 2 tablespoons olive oil

• 1 teaspoon sweet paprika

• 1 teaspoon ground cumin

• Salt to taste

• Black pepper to taste

• Optional: chili flakes for heat

Instructions

1. Heat the olive oil in a wide pan over medium-high heat. Add the chicken and sear until lightly golden.

2. Add the sliced onion, green peppers, and garlic. Cook until softened and fragrant.

3. Add the tomato paste, grated tomatoes and hot water. Stir to combine.

4. Season with paprika, cumin, salt, and black pepper. Add chili flakes if you like a bit of heat.

5. Simmer uncovered for 10–15 minutes, until the sauce thickens and the chicken is fully cooked.

6. Serve warm with rice, bulgur, or fresh bread.