Name: Spanish Paprika Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 peeled, halved Onion; 4 peeled Garlic clove; 600 g halved Tomato; 400 g coarsely chopped Eggplant; as needed steamed White rice; as needed coarsely chopped Italian parsley; 4 cut into large pieces Chicken thighs; 50 g Extra virgin olive oil; 1 teaspoon Pink himalayan salt flakes; 2 tablespoons Chicken stock cube; as needed Extra virgin olive oil; 2 tablespoons Smoked paprika; as needed Smoked paprika

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Spanish Paprika Chicken

Tenina Holder

Posted January 25, 2019 (Last updated January 25, 2022)

Serves

Total Time

30mins

Calories

689

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

Ingredients

Onion3peeled, halved
Garlic clove4peeled
Tomato600 ghalved
Eggplant400 gcoarsely chopped
White riceas neededsteamed
Italian parsleyas neededcoarsely chopped
Chicken thighs4cut into large pieces
Extra virgin olive oil50 g
Pink himalayan salt flakes1 teaspoon
Chicken stock cube2 tablespoons
Extra virgin olive oilas needed
Smoked paprika2 tablespoons
Smoked paprikaas needed

Method

1. Add extra virgin olive oil, onion and garlic clove to the TM bowl
2. Chop with MC on - 4 sec, speed 4
3. Scrape down sides of TM5 bowl
4. Sauté - 5 min, 120°C, speed 2
5. Then add tomato, eggplant, pink Himalayan salt flakes and chicken stock
6. Cook - 10 min, 100°C, speed 2
7. Heat a grill pan to very hot
8. Drizzle with extra virgin olive oil
9. Sear the chicken thigh pieces and cook until you have a few grill marks on them
10. Turn off the heat and cover and allow the chicken to rest a little
11. Add smoked paprika to the Thermomix bowl
12. Blend the sauce with MC on - 1 min, speed 8
13. Transfer chicken to sauce
14. Cook - 4 min, Varoma, reverse speed 1
15. Serve over steamed rice with paprika and chopped fresh parsley

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