My chicken guy at Eastern Market was out of skin-on chicken thighs, so I branched out and got boneless, skinless chicken thighs. I wasn't sure how I was going to feel about them, but with the crust the paprika made on the chicken, I got some of the texture that I'd normally get from the chicken skin. You could also serve this chicken with something like egg noodles or potatoes.
- 1 chicken thigh
- 1/4 red bell pepper, sliced
- 1/4 small yellow onion, sliced
- 1 Italian pepper (looks like a red jalapeno)
- 2 garlic cloves, minced
- 1/4 c. crushed tomatoes
- 1/2 c. red wine
- 1 T. sweet paprika
- 1 T. hot paprika
- 1 tsp. cayenne pepper
- blended oil
- 1/4 c. rice, prepared according to instructions.
Start the rice cooking - it will likely take longer than the chicken, unless you're using a quick-cooking rice.
Heat 1 T. of oil in a large pot. Season the chicken with salt and pepper. Next, sprinkle the cayenne on both sides of the chicken, then thoroughly coat both sides of the chicken with both paprikas. Put the chicken in the pot and cook for 2 minutes on each side, developing a nice crust. Remove the chicken and set aside.
Add the onion, bell pepper, and hot pepper to the oil, season with salt, and stir. Let the veggies soften for 5-6 minutes. Add the garlic and stir for another minute. Add the wine to the pan and let it reduce by half, scraping up the brown bits from the bottom of the pan. Add in the tomatoes, season again lightly with salt and pepper, and stir.
Slice the chicken and return it to the pot. Add in a cup of warm water, stir, and let the mixture simmer for 20 minutes, partially covered.
Plate the chicken and rice together.