Sauteed chicken thighs with red and green chili peppers in chopped sauce

[To make the chopped chili sauce]
Cut the chili peppers in half lengthwise, remove the seeds, and julienne them.

Put the chopped chili peppers into a food processor, add 1 tablespoon of olive oil, 1 teaspoon of minced garlic, and basil leaves, and blend until it becomes a paste that still has some texture. (If you don't have a food processor, you can just chop the peppers finely.)

Add 2 tablespoons of olive oil and 1 tablespoon of minced garlic to a frying pan and heat. When the garlic turns golden brown, add the paste from [2], salt, and Italian parsley and fry. When the mixture becomes a sauce, the minced garlic sauce is ready

[Making the sautéed chicken]
Cut the chicken thighs into bite-sized pieces, season with salt and pepper, and then slowly cook them in a pan with 2 tablespoons of olive oil, starting with the skin side down, over low heat.

Cook the chicken over low heat for about 15 minutes, then add sliced ​​garlic, lemon, and thyme and cook further

Cook until the skin is golden brown, then flip and cook until the meat is completely cooked through

Once the chicken is cooked through, place it on a plate. At this point, add the shishito peppers to the same frying pan and lightly brown them. Place this on top of the chicken, then serve with the sauce you made and it's done