SpanishMedium · Hot
Paprika-Braised Chicken Thighs and Peppers
Chicken thighs browned properly first — no shortcuts, no pale skin — then bell pepper, tomato, and garlic softened around them and paprika stirred in to bloom before any liquid touches the pan. The braise is long enough that the sauce thickens and the meat pulls back from the bone. Serve it with bread and call it dinner.
Prep
15 min
Cook
40 min
Rest
5 min
Total
1h
Method
Seasoning and Searing the Chicken
1
Place the chicken thighs skin-side down in the hot oil. Sear without moving them for 5-7 minutes until the skin is deeply golden and releases cleanly. Flip and sear the other side for 3 minutes. Remove and set aside.
Building the Sofrito
2
Scatter the smoked paprika over the onions and stir constantly for 30 seconds — do not let it burn. The spices should bloom in the fat.
Braising
3
Use a calibrated instant-read thermometer inserted into the thickest part of the thigh, avoiding bone, to confirm internal temperature reaches 165°F (74°C).
Finishing
4
Let the dish rest off-heat for 5 minutes before serving. The chicken skin will have a slight lacquer from the reduced braising liquid.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -2
Calories
821
per serving
High in protein · 81gLow sugar · 9g
Protein
81g
Carbs
15g
Fat
48g
Sat. fat
10g
Fiber
5g
Sugar
9g
Sodium
846mg
Gluten FreeDairy FreeWhole30Heart HealthyPcos FriendlyWeight ManagementHigh ProteinLow Carb
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
3.0
per serving
ECarbonBEU all-round· carbon sets the grade
Water
1.2m³
Land
107Pt
Runoff
0.3g P
chicken thighs, bone-in and skin-on drives 71% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
5
Salty
3
Sour
2
Bitter
3
Spicy
Textures
CrispyTenderSoftSaucy
Aromas
SmokyHerbalTomatoGarlic
Kitchen Equipment
Safety & Storage
Cooking Temperature
Sear chicken skin-side down in hot oil (approximately 375-400°F) for 5-7 minutes until deeply golden. Do not reduce heat during initial sear — this renders the skin properly and prevents sticking.
Verify chicken has reached 165°F (74°C) internal temperature with a calibrated instant-read thermometer before consuming. Insert thermometer into thickest part of thigh, away from bone, for accurate reading.
Cross Contamination
Raw chicken thighs may harbor Salmonella or Campylobacter. Use separate cutting boards and utensils for raw meat. Wash hands thoroughly with soap for 20 seconds after handling raw poultry.
Equipment Safety
Use tongs to flip chicken — do not pierce the meat with forks as this releases juices and can cause splattering oil. Allow pan to cool before washing to prevent warping.
Storage
Cool chicken thighs and peppers to below 40°F within 2 hours. Store in airtight container for up to 3 days. Reheat to 165°F minimum when ready to serve.
Handling
When scattering smoked paprika over onions in hot fat, stir constantly for exactly 30 seconds. Paprika burns quickly at high temperatures and will turn bitter if overheated.
Pro Tips
Technique
Do not rush the skin. Five to seven minutes skin-side down — I can hear when it releases by the smell. That caramelized skin is your reward for not touching it.
Substitution
If you cannot find smoked paprika, use sweet paprika but add a half-teaspoon of cumin and a pinch of hot paprika for depth — though it will not be the same.
From the chef
Chicken thighs browned properly first — no shortcuts, no pale skin — then bell peppers, tomato, and garlic softened around them with smoked paprika bloomed in the fat before any liquid touches the pan. The braise is long enough that the sauce thickens, the peppers go soft and sweet, and the meat pulls back from the bone. Rosemary perfumes the kitchen the whole time. This is not the show-off paella with the socarrat, but it is the honest cooking that fills the table on ordinary evenings and makes everyone lean in for seconds. Serve it with good bread and call it dinner.
TagsBraisedOne PotSpanishPaprikaPeppersSofrito
Source: generated · May 30, 2026