Chicken Diablo (from Michael symon's 5 in 5 cookbook)

hello reader's had a fun trip over the weekend on Friday before I even left for the trip I made my parents chicken Diablo from Michael symon's 5 in 5 cookbook. super easy super good. I hope you remaster this recipe in your own home and its deliciously divine so enjoy!

Chicken Diablo
Recipe from Michael Symon

• 1/4 cup Olive Oil
• 4 4- ounce Boneless Skin-On Chicken Thighs (pounded to a 1/4-inch thickness)
• Kosher Salt and freshly ground Black Pepper
• 2 Garlic cloves (sliced)
• 1 Red Bell Pepper (thinly sliced)
• 1 Jalapeno (sliced into rings)
• 1 14- ounce can San Marazano Tomatoes (crushed)
• 2 tablespoons Capers (rinsed and drained)
• 1/2 cup Roughly chopped fresh Flat-Leaf Parsley leaves

method

Season the chicken with salt the night before, if desired. Put a Dutch oven or deep cast iron skillet over medium-high heat. Add the olive oil to the preheated pan. Season both sides of the chicken with salt and pepper. Put the chicken skin-side down in the pan and cook until golden brown, about 2 minutes. Flip the chicken and cook for another 30 seconds. Add the garlic, bell pepper, jalapeno, and a pinch of salt, and cook for another 30 seconds. Add 1/2 cup water and deglaze the pan, scraping with a wooden spoon to get up the browned bits on the bottom of the pan. Cook until the liquid is reduced by half, another minute. Add the tomatoes with juices and capers, cover the pan, and cook for 2 minutes. Remove the pan from the heat and stir in the parsley. Taste and adjust the seasoning, adding salt and pepper as needed. Serve immediately.