10 minutes
Cook Time
55 minutes
Cooking Level


  • 2 dry pints Pure Flavor® Organic Sangria® Medley Tomatoes
  • 6 chicken thighs
  • 4 garlic cloves, sliced
  • 1 medium onion, sliced
  • ½ cup pimiento manzanilla olives, crushed
  • ½ cup pitted black olives, crushed
  • 3 tbsp avocado oil, divided
  • 2 tbsp fresh parsley
  • 1 tbsp fresh thyme, chopped
  • 1 tsp granulated sugar
  • Salt & pepper, to taste
  • Cooked rice, optional for serving


Step 1

Preheat oven to 375°F.

Step 2

In an oven-safe pan, add 2 tablespoons of avocado oil. Season both sides of all chicken thighs with salt.

Step 3

Place chicken thighs skin side down into oil and cook for 5 minutes. Turn chicken & cook for an additional 1 minute. Remove from pan & set aside.

Step 4

In the same pan, add onions & garlic. Cook for 3 minutes until translucent.

Step 5

Add remaining oil, tomatoes, and olives & mix to combine. Cook for 5 minutes, then add salt, thyme, and sugar & cook for an additional 2 minutes.

Step 6

Place the chicken thighs back into the pan, spoon the liquid over the chicken and sprinkle with salt & pepper to taste.

Step 7

Cover with an oven-safe lid & bake for 20 minutes. Remove and baste again with tomato liquid and bake at 425°F for an additional 20 minutes.

Step 8

To serve, plate with your favorite sides & garnish with fresh parsley.

Recipe created by Dalya Rubin

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