Mediterranean Diet Coxa de Frango (Braised Chicken Thighs)

Infused with vibrant Mediterranean flavors, this Mediterranean Diet Coxa de Frango (Braised Chicken Thighs) is a wholesome and satisfying dish perfect for busy weeknights or elegant dinners. Tender, bone-in chicken thighs are seared to golden perfection before being gently braised in a fragrant tomato-based sauce enriched with olive oil, garlic, and aromatic herbs like oregano and thyme. Bright pops of kalamata olives and capers add a zesty flair, while a touch of fresh lemon juice brings a refreshing tang. Finished with a sprinkle of parsley, this one-pan recipe captures the essence of Mediterranean cuisine—healthy, flavorful, and easy to prepare. Serve it over fluffy couscous, quinoa, or alongside crusty bread to soak up every last drop of the delicious sauce. Perfect for fans of heart-healthy, nutrient-packed meals, this dish will transport your taste buds straight to the shores of the Mediterranean!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 6 pieces bone-in, skin-on chicken thighs
• 2 tablespoons extra virgin olive oil
• 1 large, sliced onion
• 4 minced garlic cloves
• 1 medium, sliced red bell pepper
• 400 grams diced tomatoes
• 250 ml chicken broth
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 100 grams, pitted and sliced kalamata olives
• 2 tablespoons, rinsed capers
• 2 tablespoons, chopped fresh parsley
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Heat the olive oil in a large oven-safe skillet over medium-high heat.

Step 3

Season the chicken thighs with salt and black pepper.

Step 4

Add the chicken to the skillet, skin-side down, and brown for about 5 minutes, then flip and brown the other side for another 5 minutes. Transfer the chicken to a plate and set aside.

Step 5

In the same skillet, add the sliced onion and sauté for 3-4 minutes or until they soften.

Step 6

Add the minced garlic and sliced red bell pepper to the pan, cooking for another 2 minutes until fragrant.

Step 7

Stir in the diced tomatoes, chicken broth, lemon juice, dried oregano, and dried thyme. Bring the mixture to a simmer.

Step 8

Return the chicken thighs to the skillet, placing them skin-side up. Ensure they are partially submerged in the sauce.

Step 9

Scatter the sliced kalamata olives and capers over the top.

Step 10

Transfer the skillet to the preheated oven and bake for 45 minutes or until the chicken is tender and fully cooked.

Step 11

Remove the skillet from the oven and sprinkle the chicken with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(2023.0g)

Amount per serving	% Daily Value*
Calories	2666.4

Total Fat 197.1g	0%
Saturated Fat 50.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 729mg	0%
Sodium 5135.9mg	0%
Total Carbohydrate 54.4g	0%
Dietary Fiber 18.1g	0%
Total Sugars 25.4g
Protein 174.3g	0%

Vitamin D 0IU	0%
Calcium 409.8mg	0%
Iron 15.4mg	0%
Potassium 3751.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.0%

Protein: 25.9%

Carbs: 8.1%