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Braised Chicken Thighs with Tomatoes and Smoked Paprika

Braised Chicken Thighs with Tomatoes and Smoked Paprika

Meltingly tender chicken in a rich sauce of sherry, paprika and ancho chili.

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

Prep: 15 days Cook: 180 days
Serves: 4 Save

Ingredients (16)

  • 8 Skinless Chicken Thighs, Bone In
  • 1½ tsp Kosher Salt
  • 1 tsp Freshly Ground Black Pepper
  • 1 T Olive Oil
  • 2 Sweet Onions
  • 2 Carrots
  • 2 Garlic Cloves
  • 2 Dried Bay Leaves
  • or 2 Fresh Bay Leaves
  • ¼ cup Sherry, Dry
  • 1 T Spanish Smoked Paprika
  • or 1 T Pimentón de la Vera (Spanish Paprika)
  • 1½ tsp Ancho Chili Powder
  • 1 tsp Dried Mexican Oregano
  • ¼ tsp Cayenne Pepper
  • 28 oz Canned Whole Peeled Tomatoes
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  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.