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Spanish Chicken Thighs

This goes well with herbed roast potatoes

  • Prep Time: 10m
  • Cook Time: 30m
  • Total Time: 40m

Ingredients

  • 1 1/4 lbs Chicken thighs, boneless skinless
  • 1 Medium Yellow onion
  • 1/2 tsp. Sugar
  • Salt
  • Pepper
  • Olive oil

Sauce

  • 2 Heirloom tomatoes, diced
  • 15 oz Tomato sauce, 1 can
  • 1 tsp. Oregano
  • 1 tsp. Parsley
  • 1 tsp. Paprika
  • Salt, to taste
  • Pepper, fresh ground, to taste

Instructions

  1. Prepare the chicken. trim, pat dry, and season with salt and fresh-ground black pepper.
  2. Heat a stainless steel pan with walls to temperature. Add 1 tbsp olive oil then cook the chicken thighs through. Set aside.
  3. In the same pan, heat 1 tbsp olive oil, caramelize the onions. Half-way through, add sugar and a pinch of salt. Set aside. Do not clean the pan.
  4. Reduce heat to medium. Add heirloom tomatoes, warm through and soften, deglazing the pan.
  5. Add remaining ingredients (tomato sauce, oregano, parsley, paprika, pepper, and lots of salt to taste.
  6. Reduce heat to low. Add onion and chicken to sauce, cover and cook until chicken is reheated.