Braised Chicken Thighs With Tomatoes and Smoked Paprika

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

Ready In:
3hrs 5mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Pinay0618
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@Pinay0618
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"Cooking the thighs slowly produces fall-off-the-bone chicken. Serve with white rice or corn tortillas. From Relishmag.com."
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  1. 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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