Skillet Biscuit Bread
Braised Chicken Thighs with Tomatoes and Smoked Paprika
Meltingly tender chicken in a rich sauce of sherry, paprika, and ancho chili.
195
4 servings
Cooking the thighs slowly produces fall-off-the-bone chicken. Serve with white rice or corn tortillas.
Ingredients
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8 bone-in chicken thighs, skin removed
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1 1/2 teaspoons kosher salt, divided
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Coarsely ground black pepper
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1 tablespoon olive oil
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2 large sweet onions, thinly sliced
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2 large carrots, sliced on the bias into 1/2-inch rounds
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2 garlic cloves, minced
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2 bay leaves
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1/4 cup dry sherry
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1 tablespoon smoked Spanish paprika (or pimenton)
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1 1/2 teaspoons ground ancho chili powder
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1 teaspoon dried Mexican oregano, crumbled
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1/4 teaspoon cayenne pepper
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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)
- Calories 340
- Fat 16g
- Saturated Fat 4g
- Polyunsaturated Fat 3.5g
- Monounsaturated Fat 7g
- Cholesterol 100mg
- Sodium 1380mg
- Potassium 900mg
- Carbohydrates 21g
- Fiber 5g
- Sugars 9g
- Protein 30g
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