Spanish Paprika Chicken

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recipe by Tenina Holder tenina.com

  • Time icon
    Total Time
    30mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    689

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

recipe updated Jan 29, 2019

Ingredients

  • Extra virgin olive oil icon
    Extra virgin olive oil
    55ml
  • Onion icon
    Onion
    420g
  • Garlic clove icon
    Garlic clove
    24g
  • Tomato icon
    Tomato
    600g
  • Eggplant icon
    Eggplant
    400g
  • Sea salt icon
    Sea salt
    6g
  • Chicken stock icon
    Chicken stock
    30ml
  • Extra virgin olive oil icon
    Extra virgin olive oil
    0ml
  • Chicken thigh icon
    Chicken thigh
    380g
  • Smoked paprika icon
    Smoked paprika
    13g
  • Fresh parsley icon
    Fresh parsley
    as needed

Tools

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

Step preview

  1. Prep and set aside onion: peeled & halved
  2. Prep and set aside garlic clove: peeled
  3. Prep and set aside tomato: halved
  4. Prep and set aside eggplant: cubed
  5. Prep and set aside fresh parsley: coarsely chopped
  6. Fit the TM5 bowl to TM5
  7. Add extra virgin olive oil
  8. Add prepared onion
  9. Add prepared garlic clove
  10. Chop - approx 4 sec, speed 4
  11. Scrape down sides of TM5 bowl
  12. Sauté - approx 5 min, 120°C, speed 2
  13. Add prepared tomato
  14. Add prepared eggplant
  15. Add sea salt
  16. Add chicken stock
  17. Cook - approx 10 min, 100°C, speed 2
  18. Heat a clean large cast iron skillet - high heat
  19. Drizzle with extra virgin olive oil
  20. Add chicken thighs
  21. Sear each side until browned then set aside
  22. Cover with foil and continue
  23. Add smoked paprika to the sauce
  24. Blend - approx 1 min, speed 8
  25. Transfer chicken to sauce
  26. Cook - approx 4 min, varoma, reverse speed 1
  27. Serve
  28. Garnish with prepared fresh parsley
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