Spanish Paprika Chicken

Name: Thermomix recipe: Spanish Paprika Chicken
Prep time: 20 min
Cook time: 18 min
Ingredients: 50 Grams Extra Virgin Olive Oil (EVOO) plus more as needed; 3 brown onion halved; 4-5 cloves garlic; 600-700 Grams tomatoes, halved; 400 Grams eggplant, roughly chopped; 1 Teaspoon pink salt flakes; 2 Tablespoons Chicken Stock Powder; 4-6 chicken thighs, cut into large pieces; 2-3 Tablespoons smoked paprika; Handfuls fresh Italian parsley, roughly chopped

Make on Fresco

Serves 4-6 Prep Time 20 minutes Cook Time 18 minutes Rated: Print

Videos

A hearty bowl of goodness, very easy and very tasty. Thank you Thermomix...again!

I could call this a one bowl wonder...almost. But it does use a searing hot grill pan...if you wanted to. It is do-able without, but I did like the little grill marks. Somehow grill marks lend an air of authenticity to a dish that would otherwise look, well, frumpy. Serve with steamed rice, crusty bread and heaps and heaps of freshly chopped parsley. (OH, and go and buy the real deal paprika, you won’t regret it, and you won’t go back to Master Foods paprika, ever, ever, ever again.) Enjoy.

Some of our other winner winner chicken dinners:

Classic Butter Chicken

Come join our FREE TRIAL on the Insider Club for more great recipes

The Lazy Sourdough Bakery course now baking.

The Whole Scoop Ice Cream course is churning now!

Need

50 Grams Extra Virgin Olive Oil (EVOO) plus more as needed BUY
3 brown onion halved
4-5 cloves garlic
600-700 Grams tomatoes, halved
400 Grams eggplant, roughly chopped
1 Teaspoon pink salt flakes BUY
2 Tablespoons Chicken Stock Powder Recipe
4-6 chicken thighs, cut into large pieces
2-3 Tablespoons smoked paprika
Handfuls fresh Italian parsley, roughly chopped

Do

1: Place EVOO, onions and garlic into Thermomix bowl and chop 4 sec/speed 4. Scrape down sides of bowl and saute 5 min/120℃/speed 2.
2: Add tomaoes, eggplant, salt and chicken stock powder and cook 10 min/100℃/speed 2.
3: Meanwhile, heat a grill pan to very hot and drizzle with a little EVOO. Sear the chicken thigh pieces and cook until you have a few grill marks on them. Turn off the heat and cover and allow the chicken to rest a little.
4: Add a generous amount of the smoked paprika to the Thermomix bowl and blend the sauce 1 min/speed 8.
5: Add chicken pieces to the sauce and cook 15 min/Varoma/Reverse/speed 1. The chicken will be cooked way before this, but you need all the sauce ingredients to meld and get into the chicken. You can stop the cooking at 5 minutes if you are in a hurry!
6: Serve over steamed rice with lots of additional paprika sprinkled over and chopped fresh Italian parsley by the handful!
7: I like this when baked in the oven following step 4. Pour the sauce over the seared chicken and place into a 180°C oven for up to an hour, but fully covered. Then finish off as directed above.

Served with

Thermomix Low Carb Cooked Rice

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!