PREPARATION:
Preheat oven 375°F (190°C).In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, salt and pepper.Rub the spice mixture over the chicken thighs.Heat vegetable oil in a large ovenproof skillet on medium-high heat. Once heated through, add the chicken thighs, skin-side down. Cook for 4 to 5 minutes, until the skin is crispy and golden.Turn the chicken and let it cook for another 2-3 minutes. Removing chicken from the skillet and set it apart on a plate.In the same pan, add the chopped onion, green pepper and minced garlic. Cook 3-4 minutes, until vegetables are tender and fragrant.Pour the can of chopped tomatoes and chicken broth. Bring to a boil.In a small bowl, whisk the all-purpose flour with 2 tablespoons of the water until smooth. Add the flour mixture to the pan and stir well to blend.Return the chicken to the skillet, skin side up. Spoon a little of the tomato mixture onto the chicken.Transfer the skillet to the preheated oven and bake for 30-35 minutes, until the chicken is cooked through and the sauce has thickened.Take the tray out of the oven and let it cool for a few minutes. Garnish with fresh chopped parsley before serving.Enjoy delicious chicken with your favorite side dishes such as rice, potatoes or vegetables!
Enjoy !