Spanish Paprika Chicken
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 30mins
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- Serves
- 4
-
- Calories
- 688
Seared chicken thighs in a smokey tomato and onion sauce. Serve with a sprinkle of fresh parsley to balance out the garlic.
Inspired by: https://tenina.com/recipes/spanish-paprika-chickenrecipe updated Jan 25, 2022
Ingredients
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- Onion
- 3
-
- Garlic clove
- 4
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- Tomato
- 600 g
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- Eggplant
- 400 g
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- White rice
- as needed
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- Italian parsley
- as needed
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- Chicken thighs
- 4
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- Extra virgin olive oil
- 50 g
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- Pink himalayan salt flakes
- 1 teaspoon
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- Chicken stock cube
- 2 tablespoons
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- Extra virgin olive oil
- as needed
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- Smoked paprika
- 2 tablespoons
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- Smoked paprika
- as needed
Tools
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Stove
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TM5
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Tm5 bowl
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Large cast iron skillet
Step preview
- Add extra virgin olive oil, onion and garlic clove to the TM bowl
- Chop with MC on - 4 sec, speed 4
- Scrape down sides of TM5 bowl
- Sauté - 5 min, 120°C, speed 2
- Then add tomato, eggplant, pink Himalayan salt flakes and chicken stock
- Cook - 10 min, 100°C, speed 2
- Heat a grill pan to very hot
- Drizzle with extra virgin olive oil
- Sear the chicken thigh pieces and cook until you have a few grill marks on them
- Turn off the heat and cover and allow the chicken to rest a little
- Add smoked paprika to the Thermomix bowl
- Blend the sauce with MC on - 1 min, speed 8
- Transfer chicken to sauce
- Cook - 4 min, Varoma, reverse speed 1
- Serve over steamed rice with paprika and chopped fresh parsley