Are you ready to transform an ordinary chicken dinner into a mouth-watering Spanish culinary adventure? Pollo a la Paprika is not just a recipe—it's a flavor explosion that will transport you straight to the vibrant kitchens of Spain with every single bite. This incredibly simple yet sophisticated dish proves that with the right technique and a sprinkle of paprika magic, you can create restaurant-quality meals right in your own kitchen.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 tablespoons paprika
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Remove chicken thighs from refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures more even cooking.
- Pat chicken thighs dry with paper towels to remove excess moisture, which helps achieve better browning.
- Season chicken thighs generously with salt, pepper, and 1 tablespoon of paprika, ensuring even coating on all sides.
- Heat olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering.
- Carefully place seasoned chicken thighs skin-side down in the hot pan, allowing them to develop a golden-brown crispy skin, approximately 5-7 minutes.
- Flip chicken thighs and cook for an additional 3-4 minutes on the other side, then remove from pan and set aside.
- In the same pan, reduce heat to medium and add chopped onions, sautéing until translucent and slightly golden, about 4-5 minutes.
- Add minced garlic and remaining paprika, stirring quickly to prevent burning and release aromatic flavors.
- Pour chicken broth into the pan, scraping up any browned bits from the bottom to incorporate rich flavor.
- Return chicken thighs to the pan, nestling them into the liquid, and reduce heat to low.
- Cover and simmer for 25-30 minutes, or until chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Remove lid and increase heat to reduce sauce if desired, creating a more concentrated flavor.
- Let chicken rest for 5 minutes before serving to allow juices to redistribute, ensuring moist and tender meat.
- Plate chicken thighs and spoon remaining sauce and onions over the top, garnishing with fresh parsley if desired.
Tips
- Temperature Matters: Always let your chicken come to room temperature before cooking to ensure even heat distribution and prevent dry meat.
- Pat Dry for Crispy Perfection: Use paper towels to remove excess moisture from chicken thighs, which is the secret to achieving that irresistible golden-brown crispy skin.
- Paprika Power: Use high-quality, fresh paprika for the most robust flavor. Hungarian paprika works wonderfully in this recipe.
- Low and Slow: Simmering the chicken on low heat helps tenderize the meat and allows the flavors to meld beautifully.
- Rest Your Meat: Always let the chicken rest for 5 minutes after cooking to redistribute the juices, ensuring each bite is incredibly moist and flavorful.
- Optional Garnish: A sprinkle of fresh parsley can add a bright, fresh note to this rich and savory dish.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 3g
Protein: 25g
Fat: 19g
Saturated Fat: 5g
Cholesterol: 120mg
