Braised Chicken Thighs with Tomatoes and Smoked Paprika - 21g Carbs, 5g Fiber, 9g Sugar
{To reduce sodium omit the kosher salt and use unsalted tomato! Take care, Gloria}
From: www.relish.com - Recipe by Paula Disbrowe
Cooking the thighs slowly produces fall-off-the-bone chicken.
Prep: 15 min
Cook: 180 min
Servings: 4
8 bone-in chicken thighs, skin removed
1 1/2 tsp kosher salt, divided
Coarsely ground black pepper
1 Tbsp olive oil
2 large sweet onions, thinly sliced
2 large carrots, sliced on the bias into 1/2-inch rounds
2 garlic cloves, minced
2 bay leaves
1/4 cup dry sherry
1 Tbsp smoked Spanish paprika (or pimenton)
1 1/2 tsp ground ancho chili powder
1 tsp dried Mexican oregano, crumbled
1/4 tsp cayenne pepper
1 (28 oz can) peeled tomatoes with their juice
Trim excess fat from chicken thighs and season with 1 teaspoon salt and pepper.
Heat oil in a Dutch oven or deep ovenproof skillet over medium-high heat. Add half the chicken and cook until golden brown, 4 to 5 minutes on each side. Transfer to a plate. Cook remaining chicken and transfer to plate. Combine onions and carrots in pan. Add remaining salt and sauté about 6 minutes. Add garlic, bay leaves and sherry; cook 2 minutes, scraping pan to loosen browned bits. Add paprika, chili powder, oregano and cayenne and stir until vegetables are coated with spices.
Preheat oven to 325 F.
Add tomatoes (using your fingers to break them up) and their juice and cook 2 minutes. Return chicken to pan; cover and bake 2 1/2 hours.
Glycemic Load 1.15
Servings: 4
Nutrition per Serving: 340 Calories, 16g Fat, 4g Saturated Fat, 3.5g Polyunsaturated Fat, 7g Monounsaturated Fat, 100mg Cholesterol, 1,380mg Sodium, 900mg Potassium, 21g Carbs, 5g Fiber, 9g Sugars, 30g Protein
Posted by: chefgloria1030@yahoo.com
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