2large carrots, sliced diagonally into 1/2-inch rounds
2cloves garlic, minced
1/4cup dry sherry or reduced-sodium chicken broth
1tablespoon smoked Spanish paprika
11/2teaspoons chili powder
1teaspoon dried oregano
11/4teaspoons cayenne pepper
1can (28-oz.) peeled tomatoes, undrained
Trim excess fat from chicken thighs and season with 1 tsp. 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. Do the same with the remaining chicken.
Combine onions and carrots in pan. Add remaining salt; 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 to coat vegetables.
Preheat oven to 325F. Add tomatoes to pan and cook 2 minutes, using a spoon to break them up. Return chicken to pan; cover and bake 2 1/2 hours.