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
    513

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

  • Onion icon
    Onion
    3 (420g)
  • Garlic clove icon
    Garlic clove
    4
  • Tomato icon
    Tomato
    600g (about 4¼)
  • Eggplant icon
    Eggplant
    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 (380g)
  • Smoked paprika icon
    Smoked paprika
    2 tbsp (13g)

Tools

  • 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
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