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Braised Catalina Chicken

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A one-pan dish featuring tangy-sweet Catalina dressing and bone-in chicken thighs, creating a flavorful and comforting meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 2 pounds bone-in, skin-on chicken thighs Recommended for flavor and texture.
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup Catalina dressing Can substitute with a mix of Italian dressing and ketchup.
  • 1/2 cup chicken broth Use low-sodium if preferred.
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 cup green bell pepper, chopped
  • 1 cup carrots, sliced

Method
 

Preparation
  1. Pat the chicken thighs dry and season both sides with salt and black pepper.
  2. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
  3. Place chicken thighs skin side down and sear for 5–7 minutes until browned and crisp.
  4. Flip the chicken and brown the other side for about 5 minutes. Remove and set aside.
Cooking
  1. Reduce heat to medium and sauté onion and garlic in the same skillet for 3–4 minutes until translucent.
  2. Stir in Catalina dressing, chicken broth, diced tomatoes (with juices), oregano, and paprika. Scrape up browned bits from the bottom and bring to a gentle simmer.
  3. Return chicken to the skillet, skin side up. Scatter bell pepper and carrots around the chicken.
  4. Cover and reduce heat to low, simmering for 30–35 minutes, or until chicken is cooked through and tender.
Serving
  1. Taste the sauce and adjust seasoning with salt and pepper if needed. Spoon sauce and vegetables over the chicken and serve hot.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 25gProtein: 30gFat: 25gSaturated Fat: 7gSodium: 800mgFiber: 3gSugar: 5g

Notes

For extra flavor, serve with rice, mashed potatoes, or egg noodles to soak up the sauce. Leftovers can be refrigerated for 3–4 days or frozen for up to 3 months.

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