Ingredients

• 1 tbsp oil
• 6 chicken thighs
• 1/2 Spanish onion, diced
• 1 yellow bell pepper, diced
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 1 tbsp smoked paprika
• 1 19-oz can fire-roasted tomatoes
• 4 cups chopped baby spinach
• Salt and pepper to taste

Preparation

Season the chicken with salt and pepper to taste. In a large skillet, heat the oil over medium-high heat. Arrange the chicken in the skillet, skin side down. Cook until the skin is golden and crisp, about 4 to 5 minutes. Flip the chicken over and continue to cook until the remaining side is golden, another 2 to 3 minutes. Remove the chicken from the skillet and set it aside.
Add the onion, yellow bell pepper, and red bell pepper. Cook, stirring occasionally, until they begin to soften, about 2 to 3 minutes. Add the garlic and smoked paprika, and cook, stirring, until they become fragrant, about 30 seconds. Stir in the diced tomatoes and baby spinach. Bring the mixture to a simmer and return the chicken to the skillet, skin side up. Continue to cook until the chicken reaches an internal temperature of 165ºF, about 5 to 10 minutes.
Serve immediately or store in the refrigerator for up to 3 days.