Spanish Paprika Chicken

For the full experience, make this recipe with the Drop Recipes app.

recipe by Tenina Holder

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Seared chicken thighs in a smokey tomato and onion sauce. Serve with a sprinkle of fresh parsley to balance out the garlic.

Inspired by:

recipe updated Oct 8, 2019


  • Onion icon
    3 (420g)
  • Garlic clove icon
    Garlic clove
  • Tomato icon
    600g (about 4¼)
  • Eggplant icon
    400g (about 1¼)
  • Fresh parsley icon
    Fresh parsley
    as needed
  • Extra virgin olive oil icon
    Extra virgin olive oil
    55ml (3¾ tbsp)
  • Sea salt icon
    Sea salt
    1 tsp (6g)
  • Chicken stock icon
    Chicken stock
    2 tbsp (30ml)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Chicken thighs icon
    Chicken thighs
    4 (772g)
  • Smoked paprika icon
    Smoked paprika
    2 tbsp (13g)


  • kCook icon Stove
  • kCook icon TM5
  • kCook icon Tm5 bowl
  • kCook icon Large cast iron skillet

Step preview

  1. Add extra virgin olive oil, onion and garlic clove to the TM5 bowl
  2. Fit TM5 bowl to TM5
  3. Chop - approx 4 sec, speed 4
  4. Scrape down sides of TM5 bowl
  5. Sauté - approx 5 min, 120°C, speed 2
  6. Then add tomato, eggplant, sea salt and chicken stock to the sauce
  7. Cook - approx 10 min, 100°C, speed 2
  8. Heat a clean large cast iron skillet - high heat
  9. Drizzle with extra virgin olive oil
  10. Add chicken thighs to the chicken
  11. Sear each side until browned then set aside
  12. Cover with foil and continue
  13. Add smoked paprika to the sauce
  14. Blend - approx 1 min, speed 8
  15. Transfer chicken to sauce
  16. Cook - approx 4 min, varoma, reverse speed 1
  17. Serve
  18. Garnish with fresh parsley
Open in app

Download the free Drop Recipes app to follow this recipe step by step in your kitchen.