Paprika Chicken

A thick, brick-red sauce coating tender chicken that falls off the bone. The warm scent of paprika and cumin fills the kitchen as the dish simmers.

• Prep: 20 min
• Cook: 45 min
• Difficulty: Easy
• Calories: 754
• Protein: 58 g
• Carbs: 19 g
• Fat: 43 g

Ingredients

• 1200 g Chicken thigh ( cut into pieces )
• 2 pc Yellow onion ( finely chopped )
• 3 pc Garlic ( minced )
• 2 tbsp Sweet paprika
• 1 tsp Cumin ground
• 1 tsp Ginger ground
• 4 pc Round tomato ( seeded and crushed )
• 3 tbsp Extra virgin olive oil
• 1 pc Fresh cilantro ( chopped )
• 1 pinch Gray sea salt
• 1 tbsp Tomato paste

Instructions

1. Brown the poultry

   In a sauté pan with olive oil, brown the chicken pieces on all sides. The skin should be crispy and take on an amber color.

2. Sauté the aromatics

   Remove the chicken, discard excess fat if necessary, and sauté the chopped onions and minced garlic. They should become translucent without burning.

3. Toast the spices

   Add the paprika, cumin, and ginger. Stir for 30 seconds to release the essential oils from the spices; the aroma should become intense instantly.

4. Simmer the sauce

   Return the chicken to the pan, add the crushed tomatoes, tomato paste, and a little water. Cover and simmer over low heat. The sauce should reduce until it generously coats the spoon.

Chef's tips

• Don't burn the paprika, it will turn bitter. Add liquid as soon as it starts to smoke slightly.
• The sauce is ready when the oil slightly separates and rises to the surface at the edges of the pan.

Storage

Keeps for 3 days in the fridge in an airtight container. Tastes even better reheated the next day over very low heat.