
This diet cola chicken is a simple weeknight dinner with tender chicken thighs simmered in a tangy, lightly sweet tomato and cola sauce. Bell peppers, onion, and Worcestershire sauce add plenty of flavor, while the sauce reduces into a glossy finish that is perfect over rice or pasta.
Heat the olive oil in a large non-stick saucepan or deep skillet over medium-high heat. Season the chicken thighs lightly with salt and pepper, then sear them for 4 to 5 minutes, turning until browned on all sides. Transfer to a plate.
Reduce the heat to medium. Add the chopped onion and cook for 8 to 10 minutes until softened, stirring often. If the pan looks dry, add a small splash of the chicken stock. Stir in the garlic and cook for 30 seconds, then add the red and yellow peppers.
Add the dried oregano, brown sugar, mustard powder, Worcestershire sauce, tomato puree, diet cola, remaining chicken stock, and ketchup. Stir well and bring the mixture to a boil.
Return the chicken and any juices to the pan. Cover, reduce the heat to a gentle simmer, and cook for 10 minutes or until the chicken is cooked through.
Remove the lid and increase the heat slightly. Simmer for another 8 to 10 minutes, stirring occasionally, until the sauce has reduced and lightly thickened. Sprinkle with sliced spring onions and serve hot over rice or pasta.
If you prefer, use chicken breast instead of thighs, but reduce the simmering time slightly to keep it from drying out. For the best sauce texture, do not skip the final uncovered simmer. Leftovers keep well in the fridge for up to 3 days and reheat gently on the stove or in the microwave.