Braised Chicken Thighs With Tomatoes And Smoked Paprika

Total Time: 3 hrs 5 mins Preparation Time: 15 mins Cook Time: 2 hrs 50 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.