- 6 Red potatoes, scrubbed
- 4 bone in chicken thighs, skin on
- Salt and freshly ground black pepper
- 1 Jar roasted red peppers or one large roasted red pepper
- 1/4 cup chopped fresh cilantro
- 1 Tablespoon oregano
- 2 Cloves garlic roughly chopped
- Extra-virgin olive oil
- Red wine vinegar
Start by preheating the oven to 400 degrees F. Cut your potatoes up into rough quarters and halves. Throw them in a pot of salted water and boil until cooked.
In a bowl toss about your chicken thighs in olive oil and sprinkle with salt and pepper.
Heat a large frying pan until screamin' hot, and put the chicken into the pan, skin side down. Fry for 10 minutes or so, until almost cooked, and golden brown on all sides, then remove to an oven proof dish. Scrape the brown bits from the bottom of your pan and reserve the drippings.
Roughly chop up the red pepper and throw it in with the chicken. Check the potatoes for doneness. Use a good set of kitchen tongs to pull them out of the water and lightly crush them by giving them a good squeeze before dropping them into the dish with the chicken.
Toss the cilantro garlic and salt and pepper over the top of everything. Pour the reserved chicken dripping and a generous glug of vinegar in as well. Toss it all up gently and spread it all out in a single layer. Bake for 35 minutes until golden.
