Braised Chicken Thighs with Tomatoes and Smoked Paprika

Mark Boughton
  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 180 mins

Cooking the thighs slowly produces fall-off-the-bone chicken. Serve with white rice or corn tortillas.


8 bone-in chicken thighs, skin removed
1 1/2teaspoons kosher salt, divided
Coarsely ground black pepper
1tablespoon olive oil
2large sweet onions, thinly sliced
2large carrots, sliced on the bias into 1/2-inch rounds
2 garlic cloves, minced
2 bay leaves
1/4cup dry sherry
1tablespoon smoked Spanish paprika (or pimenton)
1 1/2teaspoons ground ancho chili powder
1teaspoon dried Mexican oregano, crumbled
1/4teaspoon cayenne pepper
1 (28-ounce) can peeled tomatoes with their juice


  1. Trim excess fat from chicken thighs and season with 1 teaspoon salt and pepper.
  2. Heat oil in a Dutch oven or deep ovenproof skillet over medium-high heat. Add half the chicken and cook until golden brown, 4 to 5 minutes on each side. Transfer to a plate. Cook remaining chicken and transfer to plate. Combine onions and carrots in pan. Add remaining salt and sauté about 6 minutes. Add garlic, bay leaves and sherry; cook 2 minutes, scraping pan to loosen browned bits. Add paprika, chili powder, oregano and cayenne and stir until vegetables are coated with spices.
  3. Preheat oven to 325 F.
  4. Add tomatoes (using your fingers to break them up) and their juice and cook 2 minutes. Return chicken to pan; cover and bake 2 1/2  hours.

Recipe by Paula Disbrowe.

Nutritional Info *per serving

  • Glycemic Load 1.15
  • Calories 340
  • Fat 16g
  • Saturated Fat 4g
  • Polyunsaturated Fat 3.5g
  • Monounsaturated Fat 7g
  • Cholesterol 100mg
  • Sodium 1380mg
  • Potassium 900mg
  • Carbohydrate 21g
  • Fiber 5g
  • Sugars 9g
  • Protein 30g
  • Trans Fat 0
  • Vitamin A 150%
  • Vitamin C 40%
  • Calcium 10%
  • Iron 25%