The Dutch Oven Paprika Chicken Thighs recipe is a colorful and appealing dish that features the strong, smoky flavor of paprika along with tender chicken and a rich sauce. This bold and hearty dish is great for a dinner with a twist on a weeknight or for a lively get-together with friends. By following this step-by-step guide, you can make a delicious and filling meal that is as easy to make as it is fun to eat.
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Start the Dutch Oven Paprika Chicken Thighs recipe by drying your chicken thighs with paper towels. This will help you get a golden-brown, crispy crust when you sear them. Salt, pepper, and paprika should be used in large amounts to season the chicken thighs, and the coating should be even for the best flavor. Put a little oil or butter in your Dutch oven to keep it from sticking. Put the Dutch oven on the stove over medium-high heat. Once the pan is hot start the Dutch Oven Paprika Chicken Thighs recipe by carefully put the chicken thighs in with the skin-side down. Sear the thighs until the skin turns a nice golden brown. This seals in the juices and makes the flavor stronger. The chicken thighs should be evenly browned on both sides, so turn them over and remove them from the Dutch oven.
Turn the heat down to medium and cook your choice of aromatic vegetables in the same Dutch oven (such as onions or bell peppers). Cook them until they soften and start to smell good. This will set the stage for a rich, flavorful dish. Add a lot of paprika and make sure to use a high-quality kind for the best taste. Allow the paprika to cook for just a short time so that it can bloom and release its full flavor. Place the chicken thighs that have been seared carefully back in the Dutch oven. Nestle them in between the fragrant vegetables and paprika mixture. Pour the right amount of liquid on top of the chicken thighs. This could be chicken broth or diced tomatoes. This will make the environment for slow cooking moist and flavorful, and it will also be the base for your bold sauce.
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Cover the Dutch oven with its lid and put it in an oven that has already been turned on. Cook the chicken thighs for the recommended amount of time to let the flavors blend and the meat soften and become juicy. After taking the Dutch oven out of the oven, move the chicken thighs to a serving platter and cover them with foil to keep them warm. Add fresh herbs like parsley or cilantro to the rest of the liquid and cooked aromatics in the Dutch oven. Do this over medium heat. Cook the sauce until it gets a little thicker, making sure the paprika flavor is strong and well-balanced.
To serve the Dutch Oven Paprika Chicken Thighs recipe, pour the sauce with paprika over the cooked chicken thighs and make sure each piece is well covered. To add color, creaminess, and contrast, top the dish with more fresh herbs or a dollop of sour cream. You will be able to make a bold and delicious meal that shows off the flavorful paprika with this Dutch Oven Paprika Chicken Thighs recipe. Enjoy the rich, smoky flavor of the Dutch Oven Paprika Chicken Thighs with your family and friends.
The Complete Recipe with Ingredients and Step by Step Instructions is Listed Below
3 Reasons People Love the Dutch Oven Paprika Chicken Thighs Recipe
1. Flavorful Seasoning: The tasty spice is a big reason why so many people like this dish. The chicken thighs are enhanced by the delicious and aromatic mix of paprika, garlic powder, onion powder, and cumin. The seasoning not only enhances the flavor, but also the visual appeal, of the food.
2. Tender and Juicy Chicken: The delicate and juicy chicken thighs are another reason this dish is so well-liked. Using a Dutch oven to cook the chicken keeps the meat juicy and full of flavor. The chicken is first seared, resulting in a crispy skin that complements the dish’s other textures.
3. Easy to Make: Furthermore, the simplicity of the dish is another reason why it’s so well-liked. Anybody can make a spectacular dinner with just a few basic supplies and processes. The Dutch oven takes the most of the work, so you can chill out while the meal bakes. This dish yields eight servings, so you can easily serve a large group or have leftovers for days.
How To Make Our Dutch Oven Paprika Chicken Thighs Recipe
Ingredients (8 Servings)
8 bone-in, skin-on chicken thighs
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 large onion, diced
4 cloves garlic, minced
1 red bell pepper, seeded and diced
1 can (14.5 ounces) diced tomatoes, undrained
1 cup low-sodium chicken broth
Chopped fresh parsley, for garnish
Instructions
1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, dried thyme, salt, and black pepper.
3. Season the chicken thighs generously with the paprika mixture on both sides.
4. Heat the olive oil in a Dutch oven or other heavy-bottomed oven-safe pot over medium-high heat.
5. Once the oil is hot, add the chicken thighs skin side down. Sear for 5-6 minutes or until golden brown, then flip and sear for another 3-4 minutes.
6. Remove the chicken thighs from the pot and set them aside on a plate.
7. Add the onion and garlic to the pot and cook for 2-3 minutes or until softened.
8. Stir in the red bell pepper, diced tomatoes, and chicken broth.
9. Return the chicken thighs to the pot, skin side up, and spoon some of the sauce over them.
10. Cover the pot with a lid and transfer it to the preheated oven.
11. Bake for 35-40 minutes or until the chicken is cooked through and the sauce has thickened.
12. Garnish with chopped fresh parsley before serving.
Nutritional Information For the Dutch Oven Paprika Chicken Thighs Recipe
Calories: 291
Carbohydrates: 8g
Protein: 25g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 128mg
Sodium: 505mg
Potassium: 460mg
Fiber: 2g
Sugar: 4g
Prep Time: 10 minutes
Cooking Time: 50 minutes
Pots, Pans, and Cooking Equipment Needed for the Dutch Oven Paprika Chicken Thighs Recipe
Dutch oven or heavy-bottomed oven-safe pot with a lid
Tongs or spatula for flipping chicken thighs
Cutting board and knife for chopping vegetables
Measuring cups and spoons
Mixing bowl for marinade
Best Way to Store Leftovers From the Dutch Oven Paprika Chicken Thighs Recipe
The best way to store leftovers for the Dutch Oven Paprika Chicken Thighs recipe is to transfer it to an airtight container and refrigerate it within two hours of cooking. The chicken can be kept in the fridge for up to 3-4 days. To reheat, microwave or heat on the stove until warmed through.
Substitutions For the Dutch Oven Paprika Chicken Thighs Recipe
Chicken thighs can be replaced with chicken breasts or drumsticks.
Smoked paprika can be substituted with regular paprika or a mix of paprika and cumin for a slightly different flavor.
Carrots can be substituted with other root vegetables like parsnips or sweet potatoes.
Onion can be substituted with shallots or leeks for a milder flavor.
Substitutions For the Vegetarian Dutch Oven Paprika Chicken Thighs Recipe
To make a vegetarian version of this recipe, chicken thighs can be replaced with tofu or seitan. Vegetable broth can be used instead of chicken broth. Vegetables like mushrooms, bell peppers, and zucchini can be added for more flavor and texture.
Tips and Tricks For Easier Creation
Make sure to brown the chicken thighs well before adding them back to the pot to ensure they stay crispy and flavorful.
Marinating the chicken overnight in the paprika marinade will intensify the flavor.
For a creamier texture, you can add a dollop of sour cream or Greek yogurt to the stew before serving.
You can also add fresh herbs like parsley or cilantro for a pop of freshness.
Side Dishes and Desserts For the Dutch Oven Paprika Chicken Thighs Recipe
Crusty bread or garlic bread
Rice or quinoa
Roasted vegetables like Brussels sprouts or asparagus
Salad with a tangy vinaigrette
Creamy mashed potatoes
How To Serve the Dutch Oven Paprika Chicken Thighs Recipe
Carefully remove the chicken thighs from the Dutch oven with a slotted spoon and place them on a serving platter.
Spoon some of the paprika sauce from the Dutch oven over the chicken thighs.
Garnish the chicken thighs with chopped fresh parsley.
FAQs About the Dutch Oven Paprika Chicken Thighs Recipe
Can I use boneless chicken thighs for this recipe?
Yes, you can use boneless chicken thighs if you prefer. However, bone-in chicken thighs are recommended as they add more flavor and keep the meat moist during cooking.
Can I make this Dutch Oven Paprika Chicken Thighs recipe in advance?
Yes, you can make this recipe in advance and store it in the refrigerator for up to 3 days. Simply reheat in a covered Dutch oven or in the oven at 350°F until heated through.
Can I use sweet paprika instead of smoked paprika?
Yes, you can use sweet paprika instead of smoked paprika. However, the smoked paprika adds a distinct smoky flavor to the dish that you will miss if you use sweet paprika.
Can I use other vegetables in this Dutch Oven Paprika Chicken Thighs recipe?
Yes, you can use other vegetables that you prefer or have on hand. Some good options include potatoes, carrots, bell peppers, and green beans.
Can I make Dutch Oven Paprika Chicken Thighs recipe recipe in a slow cooker?
Yes, you can make this recipe in a slow cooker by following the same steps to prepare the chicken and vegetables, then transferring them to a slow cooker instead of a Dutch oven. Cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and the vegetables are tender.
Final Thoughts
The Dutch Oven Paprika Chicken Thighs recipe is one of my go-tos since it’s delicious and requires no effort to put together. These are three reasons why I think you’ll like this dish as much as I do.
First of all, the smoked paprika, garlic, and onion create an explosion of taste in your mouth. Tender and juicy chicken thighs benefit from the savory and smokey taste created by just few simple ingredients.
Second, the Dutch Oven Paprika Chicken Thighs recipe simplicity makes it ideal for both weekday meals and special occasions. The chicken is cooked to perfection after being seasoned, seared in a Dutch oven, and then baked with paprika and other spices. It’s a simple dish that makes a tasty supper. In the end, this dish is one that will delight even the most discerning palates. The dish’s eye-catching hues and tantalizing scent will make your mouth swim. It’s also simple to scale up or down the recipe’s servings as needed.
The Dutch Oven Paprika Chicken Thighs recipe is a delicious addition to any home cook’s collection. Its deliciousness and ease of preparation ensure that it will quickly become a household staple.
Dutch Oven Paprika Chicken Thighs Recipe
Equipment
- Dutch oven or heavy-bottomed oven-safe pot with a lid
- Tongs or spatula for flipping chicken thighs
- Cutting board and knife for chopping vegetables
- Measuring cups and spoons
- Mixing bowl for marinade
Ingredients
- 8 bone-in skin-on chicken thighs
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion diced
- 4 cloves garlic minced
- 1 red bell pepper seeded and diced
- 1 can 14.5 ounces diced tomatoes, undrained
- 1 cup low-sodium chicken broth
- Chopped fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a small bowl, mix together the smoked paprika, garlic powder, onion powder, dried thyme, salt, and black pepper.
- Season the chicken thighs generously with the paprika mixture on both sides.
- Heat the olive oil in a Dutch oven or other heavy-bottomed oven-safe pot over medium-high heat.
- Once the oil is hot, add the chicken thighs skin side down. Sear for 5-6 minutes or until golden brown, then flip and sear for another 3-4 minutes.
- Remove the chicken thighs from the pot and set them aside on a plate.
- Add the onion and garlic to the pot and cook for 2-3 minutes or until softened.
- Stir in the red bell pepper, diced tomatoes, and chicken broth.
- Return the chicken thighs to the pot, skin side up, and spoon some of the sauce over them.
- Cover the pot with a lid and transfer it to the preheated oven.
- Bake for 35-40 minutes or until the chicken is cooked through and the sauce has thickened.
- Garnish with chopped fresh parsley before serving.
Notes
Tips and Tricks
Make sure to brown the chicken thighs well before adding them back to the pot to ensure they stay crispy and flavorful. Marinating the chicken overnight in the paprika marinade will intensify the flavor. For a creamier texture, you can add a dollop of sour cream or Greek yogurt to the stew before serving. You can also add fresh herbs like parsley or cilantro for a pop of freshness.Nutrition
