Paprika Chicken with Peppers and Potatoes

  • Yield 4 servings

Ingredients

Chicken:
2 tablespoons Sweet Paprika
2 tablespoons Smoked Paprika
2 teaspoons Garlic Powder
2 teaspoons Onion Powder
2 teaspoons Salt
1 teaspoon Black Pepper
1/2 teaspoon Cayenne Pepper
2 pounds Chicken Thighs (8 4-ounce pieces)
3 tablespoons Olive Oil
-- Kosher Salt
Potatoes:
1 1/2 -- lbs Small New Potatoes
1 teaspoon Kosher Salt
1 large Red Pepper, sliced in short strips
1 large Yellow Pepper, slice in short strips
1 -- Sweet Onion, halved & thinly sliced
-- Approximately 1/4 cup Olive Oil
-- Salt & Pepper to taste
Tomato Sofrito:
1 tablespoon Olive Oil
1 small Onion, finely diced
1 -- Poblano Pepper, diced in 1/4 inch pieces
1 large Garlic Clove, minced
2 cups Diced Fresh Tomatoes, or 1 can Petite Diced Canned Tomatoes
1 teaspoon sweet Paprika
1/4 teaspoon Crushed Red Pepper
1/2 cup Sliced Spanish Olives

Instructions

  1. Preheat oven to 375 degrees.
  2. For Chicken, combine first 7 ingredients and set aside. Trim chicken thighs of excess fat and skin, leaving enough skin to cover one side of each thigh. Working from the under side of each thigh, remove bone by gently slicing in small strokes along each side of the bone with the tip of a sharp knife. Gradually slice flesh away from the bone and connective tissue leaving the flesh intact. Discard bones and trimmings, or freeze for use later in stock. Bones can be left in, but baking time should be extended slightly.
  3. Drizzle both sides of each thigh piece with olive oil and season lightly with kosher salt. Season each thigh with the paprika spice mix, being sure to completely season both sides. Tuck edges of boneless thigh meat under so that skin side is on top. Place in baking dish and bake for 30 to 35 minutes or until juices run clear.
  4. Bring approximately 8 cups of water to boil in a large pot. Add Kosher Salt and potatoes and boil gently until potatoes are just tender but not too soft, about 8 or 9 minutes. Allow to cool slightly, and slice potatoes.
  5. In a heavy skillet add enough olive oil to cover bottom. Heat until oil just begins to shimmer, add peppers and onions. Cook vegetables until just tender. Add potatoes and turn with egg turner, being careful not to break up potatoes too much. Just cook until potatoes are slightly brown. Season with salt & pepper to taste.
  6. For Sofrito, heat a heavy bottom saute pan with olive oil. Cook onion until transparent, but not browned, about 5 minutes. Add diced poblano pepper and cook about 2 more minutes. Add garlic and cook for an additional minute. Stir in tomatoes, paprika and red pepper and continue cooking for 5 more minutes
  7. Spoon potatoes onto serving platter. Arrange chicken thighs evenly atop potatoes. Top each piece of chicken with 2 or 3 tbls of the tomato sauce. Sprinkle with sliced Spanish Olives for garnish.

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