Chicken Thighs with Corn and Bell Peppers

Ingredients

• 4 chicken thighs
• Salt
• Pepper (freshly ground)
• 2 tbsp oil
• 0.5 tsp sweet paprika powder
• bell pepper slices (2 red and 2 yellow each)
• 2 tbsp butter
• 1 tsp sugar
• 2 small red chili peppers
• 1 can corn kernels (285 g drained weight)
• 4 tbsp tomato-chili sauce (ready-made)

Instructions

1. 1.

   Season chicken thighs with salt and pepper. Mix oil and paprika powder. Roast the chicken thighs on a rack over a baking sheet in a preheated oven at 200°C for about 35 minutes, brushing with the paprika-oil mixture during the last 10 minutes.

2. 2.

   Clean, halve, seed, remove white membranes from bell peppers, wash and cut into pieces. Melt butter in a pan, sprinkle sugar and lightly caramelize. Add peppers and sauté for about 5 minutes. Wash chilies, split lengthwise, seed and slice finely. Add chilies and drained corn to the pepper mixture, heat and season. Brush chicken thighs with tomato-chili sauce and continue roasting for a few more minutes.

3. 3.

   Plate the roasted chicken thighs with the vegetable mix.