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.
Comments