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Braised Chicken Thighs With Tomatoes and Smoked Paprika

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“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:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim excess fat from chicken thighs and season with 1 teaspoon salt and pepper.
  2. 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.
  3. Preheat oven to 325°F.
  4. 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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