You are here: Home » Recipes » Braised Chicken Thighs with Tomatoes and Smoked Paprika Braised Chicken Thighs with Tomatoes and Smoked Paprika Recipe by Paula DisbroweKitchen Tested Yield 4 servings Prep 15 mins Cook 180 mins Meltingly tender chicken in a rich sauce of sherry, paprika and ancho chili. Mark Boughton PrintEmail Cooking the thighs slowly produces fall-off-the-bone chicken. Serve with white rice or corn tortillas. Ingredients 8 bone-in chicken thighs, skin removed1 1/2 teaspoons kosher salt, divided Coarsely ground black pepper1 tablespoon olive oil2 large sweet onions, thinly sliced2 large carrots, sliced on the bias into 1/2-inch rounds2 garlic cloves, minced2 bay leaves1/4 cup dry sherry1 tablespoon smoked Spanish paprika (or pimenton)1 1/2 teaspoons ground ancho chili powder1 teaspoon dried Mexican oregano, crumbled1/4 teaspoon cayenne pepper1 (28-ounce) can peeled tomatoes with their juice Instructions 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. For more dinner recipes under 400 calories and with less than 20 grams of fat, check out our FREE 25 Dinners on a Diet Recipe Collection for the iPad on iTunes.