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.
Ingredients
- 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
Instructions
- Trim excess fat from chicken thighs and season with 1 teaspoon salt and pepper.
- 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.
- Preheat oven to 325 F.
- 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%
