Braised Chicken Thighs with Tomatoes and Smoked Paprika

Kitchen 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

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


8 bone-in chicken thighs, skin removed
1 1/2 teaspoons kosher salt, divided
Coarsely 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 smoked Spanish paprika (or pimenton)
1 1/2 teaspoons ground ancho chili powder
1 teaspoon dried Mexican oregano, crumbled
1/4 teaspoon cayenne pepper
1 (28-ounce) can peeled tomatoes with their juice


  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.

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. 

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