BRAISED CHICKEN THIGHS WITH TOMATOES AND SMOKED PAPRIKA

Braised Chicken Thighs With Tomatoes and Smoked Paprika image

Provided by Pinay0618

Time 3h5m

Yield 4 serving(s)

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 598.6, Fat 33, SaturatedFat 8.9, Cholesterol 157.9, Sodium 1269.2, Carbohydrate 27.9, Fiber 6.1, Sugar 13.1, Protein 35.6