Dutch Oven Paprika Chicken Thighs Recipe
291kcal
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
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
Method
- 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.
Nutrition
Serving1servingCalories291kcalCarbohydrates8gProtein25gFat18gSaturated Fat4gCholesterol128mgSodium505mgPotassium460mgFiber2gSugar4g