smoked paprika

NOURISH Evolution community member Karen dipped into our archives to make this cozy braised chicken dish, using local chicken and tomatoes she’d canned at the end of the summer. We think you’ll love it, too, especially paired with a simple salad and side. It’s delicious for a casual dinner with friends, and any leftovers will provide tasty a tasty lunch or supper later in the week.

To start:

You don’t need to get too fancy. Fresh salad greens tossed with our Go-To Vinaigrette will deliver maximum flavor for little effort. Top with shaved Manchego, a Spanish sheep’s milk cheese.

Main event:

Smoked paprika and sherry vinegar (you can sub red wine vinegar in a pinch) lend Spanish flair to our easy Braised Chicken and Chickpeas with Smoked Paprika. Even better, the whole thing comes together in less than an hour. Prep the salad and side dish while the chicken braises.

On the side:

You’ll want a loaf of crusty bread to sop up every bite of the chicken. A sidecar of Spicy Sauteed Rainbow Chard with Golden Raisins adds extra color to the plate.

For dessert:

We’re celebrating NOURISH Evolution’s first birthday this week, and you can join the fun by making our Spiced Pumpkin Harvest Bundt Cake with Pecans. Enjoy it after this supper, and nibble on it throughout the week–tuck a slice into everyone’s lunch box for a special treat! (OK, I admit, I’d probably have a slice for breakfast with a cup of coffee.)

To sip:

Pick up a bottle of Spanish red Rioja or a syrah to complement this menu’s bold flavors. Want to know your own wine personality? Take this quiz!

This recipe works wonders with the Valu-pak of frozen chicken thighs you bought last month at Costco (or was that me?). If you don’t have smoked paprika on hand, just use a twist of freshly ground black pepper. Or experiment with other combinations of spices in your pantry. Serve over brown rice, whole wheat couscous or bulgur to soak up the flavorful juices.

3 tablespoons all-purpose flour
3 pounds chicken thighs and legs
sea salt and freshly ground black pepper, to taste
1 tablespoon smoked paprika
1 tablespoon olive oil
1/2 cup onion, thinly sliced
1/4 cup sherry vinegar
1 (14-ounce) can diced tomatoes (I recommend Muir Glen)
1 cup chicken stock
2 (14-ounce cans) chickpeas (garbanzo beans), rinsed and drained

Place flour in a plastic zip-top bag. Sprinkle chicken with salt, pepper and paprika, and drop half in the flour. Seal bag and shake until well coated. Remove, shake off any excess and transfer to a plate. Repeat with remaining chicken. Heat oil in a Dutch oven over medium-high heat. Add chicken to pan and brown well on all sides, working in batches if necessary so you don’t overcrowd the pan, about 6 minutes total per batch. Remove from pan and set aside.

Add onion to Dutch oven and sauté 4-5 minutes or until tender and slightly browned. Pour in vinegar, scraping pan to loosen browned bits on the bottom, and cook 1 minute or until liquid evaporates.

Add tomatoes and chicken stock to pan. Stir in chickpeas and bring to a boil. Place chicken on top of chickpeas and sprinkle with an additional pinch of salt and paprika. Cover, reduce heat to medium-low, and simmer for 40 minutes or until chicken is cooked through and chickpeas are tender.

Serves 8

Tag Archives: smoked paprika

Our Casual Spanish Dinner Menu

Braised Chicken and Chickpeas with Smoked Paprika