Paprika Chicken
Ingredients
- 1,200 gChicken thigh (cut into pieces)
- 2 pcYellow onion (finely chopped)
- 3 pcGarlic (minced)
- 2 tbspSweet paprika
- 1 tspCumin ground
- 1 tspGinger ground
- 4 pcRound tomato (seeded and crushed)
- 3 tbspExtra virgin olive oil
- 1 pcFresh cilantro (chopped)
- 1 pinchGray sea salt
- 1 tbspTomato paste
Method
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.
- 1
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
Remove the chicken, discard excess fat if necessary, and sauté the chopped onions and minced garlic. They should become translucent without burning.
- 3
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Tastes even better reheated the next day over very low heat.
