Description
Chicken thighs cooked in paprika-flavoured tomato sauce with olives and white beans. A rich and comforting Spanish-inspired dish.
Ingredients
- 1 tbsp olive oil
- 8 chicken thighs
- Salt to taste
- 1 tsp smoked paprika
- 1 onion, chopped
- 4 cloves garlic, sliced
- 1 red bell pepper, sliced
- 1/2 tsp smoked paprika
- 2–3 sprigs fresh thyme (or 1 tsp dried thyme)
- 400g (14 oz) canned chopped tomatoes
- 1/2 cup (125 ml) water
- 1 tbsp red wine vinegar
- 240g (1 cup) white beans or chickpeas, canned
- 90g (1/2 cup) olives (green or black)
- 2–3 sprigs parsley, chopped
Instructions
- Preheat oven to 180°C (350°F).
- Season chicken thighs with smoked paprika and salt, then brown in a skillet until golden. Remove and set aside.
- In the same pan, cook onion, garlic, and red pepper over low heat for 5 minutes.
- Add smoked paprika and thyme, cook for another 5 minutes.
- Add tomatoes, water, vinegar, and salt. Bring to a boil, then simmer for 10 minutes until thickened.
- Stir in olives and white beans.
- Place chicken on top of the sauce and bake uncovered for 35–40 minutes.
- Sprinkle with parsley and serve over rice.
Notes
- For halal version, replace red wine vinegar with apple cider vinegar.
- Best served with rice or crusty bread.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: Spanish