Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 8 chicken thighs
  • salt
  • 1 tsp Spanish smoked paprika or regular smoked paprika
  • 1 onion (chopped )
  • 4 cloves garlic (sliced)
  • 1 red pepper (sliced)
  • 1/2 tsp Spanish smoked paprika
  • 2-3 sprigs fresh thyme (or 1 tsp dried thyme)
  • 400g/14oz chopped tomatoes (canned)
  • 1/2 cup125ml/ water
  • 1 tbsp red wine vinegar
  • salt to taste
  • 240g/1 cup white beans such as cannellini or chickpeas (canned)
  • 90g/1/2 cup green olives or black olives (any kind)
  • 2-3 sprigs flat leaf parsley (chopped)

Instruction

  • Preheat oven to 350F/180C.
  • Sprinkle chicken thighs with Spanish paprika and salt on both sides and brown in a skillet until golden but not cooked all the way through. Cook in batches to avoid overcrowding. Remove from the pan and set aside until needed.
  • To the same pan add the chopped onion, sliced red peppers, sliced garlic and cook over low heat for 5 minutes. Add the smoked paprika and thyme (leaves only) and cook for 5 minutes longer.
  • Pour in canned chopped of whole tomatoes, water, red wine vinegar and a pinch of salt, turn the heat up and bring to a boil, then turn the heat down and let the sauce simmer for 10 minutes until it’s thick. Stir in olives and white beans.
  • Next put chicken on top of the sauce and bake uncovered in the preheated oven for 35-40 minutes. Sprinkle with chopped parsley and serve over rice.