Braised Chicken Thighs With Tomatoes and Smoked Paprika

Name: Braised Chicken Thighs With Tomatoes and Smoked Paprika
Prep time: 15 min
Cook time: 2 h 50 min
Total time: 3 h 5 min
Yield: 4 serving(s)
Ingredients: 8 bone-in chicken thighs, skin removed; 1 1/2 teaspoons kosher salt, divided; fresh coarse ground black pepper; 1 tablespoon olive oil; 2 large sweet onions, thinly sliced; 2 large carrots, sliced on the bias into 1/2-inch rounds; 2 garlic cloves, minced; 2 bay leaves; 1/4 cup dry sherry; 1 tablespoon spanish smoked paprika (or pimenton); 1 1/2 teaspoons ground dried ancho chile powder; 1 teaspoon dried Mexican oregano, crumbled; 1/4 teaspoon cayenne pepper; 1 (28 ounce) can peeled tomatoes with juice

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Recipe by Pinay0618

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

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READY IN: 3hrs 5mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

8

bone-in chicken thighs, skin removed
1 ¹⁄₂

teaspoons kosher salt, divided
fresh coarse ground black pepper
1

tablespoon olive oil
2

large sweet onions, thinly sliced
2

large carrots, sliced on the bias into 1/2-inch rounds
2

garlic cloves, minced
2

bay leaves
¹⁄₄

cup dry sherry
1

tablespoon spanish smoked paprika (or pimenton)
1 ¹⁄₂

teaspoons ground dried ancho chile powder
1

teaspoon dried Mexican oregano, crumbled
¹⁄₄

teaspoon cayenne pepper
1

(28 ounce) can peeled tomatoes with juice

DIRECTIONS

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. Serves 4.

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