Ingredients
 
8 bone-in chicken pieces I use chicken thighs and drumsticks
1 red bell pepper or any color you’d like
1 green bell pepper or use another sweet bell pepper
1 medium red onion or yellow
1 lime juiced
3 garlic cloves grated or minced
1 teaspoon dried oregano
2 teaspoons Sazon optional – see notes
Kosher salt and freshly ground pepper
2 tablespoons neutral oil I use avocado
1 teaspoon sugar optional
1/2 cup water divided
1 tablespoon tomato paste
1 teaspoon chicken bouillon optional, see notes

Instructions

1. Prep the Ingredients:
   – Chicken:Pat the chicken pieces dry with paper towels. Season them generously with salt, pepper, and dried oregano. If using Sazon and/or chicken bouillon, add them to the seasoning.
   – Vegetables: Dice the bell peppers and onion. Mince or grate the garlic. Juice the lime.

2. Sear the Chicken:
   – Heat the neutral oil in a large skillet or Dutch oven over medium-high heat.
   – Once the oil is hot, add the chicken pieces skin-side down. Sear for about 5-7 minutes, or until the skin is golden brown. Flip the chicken and cook for an additional 5 minutes. Remove the chicken and set aside.

3. Cook the Vegetables:
   – In the same pan, add the diced onions and bell peppers. Sauté for about 3-4 minutes, or until they start to soften.
   – Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
4. Make the Sauce:
   – Stir in the tomato paste and cook for 1-2 minutes to incorporate it into the vegetables.
   – Add 1/4 cup of water and stir, scraping up any browned bits from the bottom of the pan.
   – If using, dissolve the chicken bouillon in the remaining 1/4 cup of water and add it to the pan.
   – Add the sugar if using, and adjust seasoning with additional salt and pepper as needed.

5. Simmer the Chicken:
   – Return the chicken pieces to the pan, along with any accumulated juices. The chicken should be nestled into the sauce.
   – Reduce the heat to low.   Then enjoy