Tomatoes and rosemary, fresh from the garden, shine in this simple recipe.

Serves 4-6

  • 6 bone-in chicken thighs, skin removed
  • 1 tsp, or more, chili powder
  • ½ tsp or more, smoked paprika
  • Olive oil, for sauteing
  • ½ a red onion, thinly sliced
  • 1 clove garlic, chopped
  • 3 cups seeded, skinned fresh tomatoes
  • 1 ½ tbsp chopped fresh rosemary
  • Salt and pepper, to taste


Heat a large skillet over medium-high heat.

While the skillet is heating, sprinkle the meat with the chili powder and smoked paprika. Brown the chicken pieces on one side in olive oil. Turn the chicken and brown the other side a few more minutes. Remove the chicken to a plate (it will not be fully cooked).

Add the onion to the pan and saute for several minutes. Add the garlic, tomatoes and rosemary. Let simmer for 5 minutes. Add the chicken pieces to the pan and let simmer for 15 minutes. Turn the chicken pieces over and let simmer another 10 minutes or so, until the chicken is fully cooked. Taste the sauce and add some salt and pepper; adjust the seasonings by adding more chili powder or smoked paprika, if desired.