Ingredients:
2 tablespoons extra-virgin olive oil
6 large chicken thighs
Kosher salt and ground black pepper
1 red bell pepper, thinly sliced
1 yellow onion, thinly sliced
4 cloves garlic, minced
2 tablespoons tomato paste
1 28 ounce can crushed tomatoes
2 bay leaves
1/2-1 teaspoon crushed red pepper
1/2 cup chopped cilantro
1 pound spaghetti
Directions:
1. In a large skillet, heat the olive oil over medium-high heat. Season the chicken with salt and black pepper and add to the skillet. Cook until golden on both sides, about 3-4 minutes per side; transfer to a plate.
2. Reduce heat to medium. To the skillet and add the bell pepper, onion and garlic; cook until softened, about 8 minutes. Stir in the tomato paste, then add the crushed tomatoes, bay leaves and crushed red pepper. Add the chicken and any juices; lower the heat, cover and simmer until the chicken is cooked through, about 25 minutes. Discard the bay leaves and stir in the cilantro; season with salt and black pepper.
3. Meanwhile, in a large pot of boiling, salted water, cook the spaghetti until al dente; drain. Top with the chicken and sauce.
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