Crispy Chicken Thighs with Squash and Peppers

Happy weekend! Man, this past week was rough! It was the first week of school here in Georgia, and it was super exhausting. But we made it (with a bunch of naps and early bedtimes)! I made this easy dish on Thursday night when the girls were at cheer practice. I had defrosted the chicken, but wasn’t sure how I was going to make it and didn’t want to go the the store. I saw a random squash and a couple of mild hatch chili peppers in the crisper, so I decided to incorporate them somehow. I also spied a large jar of tomatoes in the pantry, so I came up with this recipe. Clean plates all around, so I know it was a winner!


1 tablespoon canola oil
4 Skin on Bone in Chicken Thighs
1 squash, sliced
1 small mild hatch peppers
1 tablespoon paprika
1 tablespoon tomato paste
1 teaspoon caraway seeds
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (14.5-ounce) can peeled whole (mashed) or diced tomatoes


Heat canola oil in a large nonstick skillet over medium high heat. Season your chicken with the paprika and a bit of salt and pepper. Add chicken to pan; cook 6 minutes or so until crispy. Remove from pan.
Turn down heat to medium/medium low. Add your veggies to pan; sauté 6 minutes or until tender.
Add the tomato paste to the veggies and combine well.
Add the canned tomatoes and stir all the veggies together.
Return chicken to pan and continue to cook until chicken is cooked through, about 25 more minutes.

I served with couscous and side of corn. I normally would also add a fresh hot baguette as well, but I didn’t have one this time.

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