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12. One-Pot Paprika Chicken Thighs Recipe 1

Dutch Oven Paprika Chicken Thighs Recipe

A colorful and appealing dish that features the strong, smoky flavor of paprika along with tender chicken and a rich sauce.
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5 from 1 vote
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Course: Dinner, Main Course
Cuisine: American
Keyword: Dutch Oven Paprika Chicken Thighs Recipe
Servings: 8 Servings
Calories: 291 kcal
12. One-Pot Paprika Chicken Thighs Recipe 1

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

Serving: 1serving | Calories: 291kcal | Carbohydrates: 8g | Protein: 25g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 128mg | Sodium: 505mg | Potassium: 460mg | Fiber: 2g | Sugar: 4g
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