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Smoked Paprika Chicken & Fingerling Potatoes with Chickpeas


A single pot or skillet preparation with spanish influenced flavors. Sweet and smokey , balanced carbs and protein. Fingerling potatoes hold firm under cooking yet are creamy. Chicken thighs are allow for easy searing and don't easily dry out.






Ingredients (serves 2)

  • 5 -6 Chicken Thighs, skinless or skin on is optional.

  • 10-12 smaller fingerling potatoes. Baby yukon gold can be used as well. Slice in half if too large to make sure they can cook in the short time.

  • 1 cup chicken broth

  • 1 medium onion - diced

  • 6-7 oz Tomato Paste

  • Olive oil

  • Grapeseed or Avocado Oil for searing

  • 7oz prepared chickpeas (1/2 can) (canned or cooked)

  • Chicken Seasoning: 1 Tbsp Sweet Paprika, 1 Tsp Garlic, 1/2 Tsp Allspice, 2 Tsp Salt, 1 Tsp Sage, 1 Tsp Rosemary

  • Sauce Seasoning: 2 Tbsp Sweet Paprika, 1 Tbsp Sweet Smoked Paprika , 1 Tbsp Garlic, 2 Tsp Salt


Steps

  • Season the chicken thighs with the seasoning above

  • Set a cast iron skillet or enameled braising pot, skillet to medium high heat.

  • Add a tsp of grapeseed oil, or avocado oil and sear the chicken thighs on one side for 5 minutes.

  • Flip the chicken over and add the diced onions and potatoes

  • Add olive oil , and salt and paprika.

  • After 5 minutes, add chicken broth, the tomato paste, the chickpeas , the rest of the seasoning and set the pot to medium heat.

  • Cover if possible, and let everything cook down until the potatoes are fork tender.

  • Test the sauce, add more paprika, or smoked paprika and salt if desired.

  • It should take about 10-15minutes for the potatoes to cook. Add more chicken broth and tomato paste if the potatoes aren't cooking down.

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