Pimenton Roasted Chicken Thighs with Piquillo Pepper, Sweet Onions and Olives
Pimenton, smoked Spanish paprika, adds a subtle smokiness to this dish. Legs, thighs, leg/thigh combo or breast cuts can be interchanged. If you can find small-sized brightly colored sweet peppers sub for the large ones. They will soften and melt into the braise more thoroughly. Serves: 4 to 6
Ingredients
- 6 large bone-in, skin-on chicken thighs (about 3 pounds)
- Kosher salt
- Freshly ground black pepper
- Extra virgin olive oil
- 2 medium onions, cut in thin wedges (about 4 cups)
- 2 cups thinly sliced yellow and red sweet peppers (about 2 large or several small)
- 1 large garlic clove, minced
- 1 cup tomato puree
- 1 cup chicken stock
- ½ cup small pitted black and green olives, coarsely chopped
- ½ cup Spanish Piquillo peppers, cut in thin slices
- 2 teaspoons sweet or hot Pimenton
Directions
1. Preheat the oven to 375 degrees F.
2. Season the chicken with salt and pepper evenly on both sides.
3. Heat a large skillet over medium-high heat until hot. Add ¼ cup olive oil and then chicken skin side down and brown until crisp, turn over and brown other side. Remove to a plate and reserve.
4. Add the onions to the pan and cook until starting to brown. Add the sliced red and yellow peppers. Cook, stirring frequently until the peppers are wilted and starting to brown. Stir on the garlic and season with salt and pepper.
5. Stir in the tomato puree and chicken stock and simmer uncovered for 10 minutes to reduce the liquid by half.
6. Stir in the olives and Piquillo peppers and then top with the browned chicken. Sprinkle the Pimenton evenly over the top.
7. Place the pan in the oven and roast for 25 to 30 minutes until chicken is cooked through.
8. Remove the pan from the oven. Place the chicken on a serving plate and spoon the peppers and onions over and around or serve straight from the pan. Serve with a side of rice if desired.
Donostia Spanish Piquillo Peppers from may be purchased from The Vineyard Kitchen Larder.