Tenina.com's Spanish Paprika Chicken



  1. Place EVOO, onions and garlic into TM 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 TM bowl and blend the sauce 1 min/speed 8.

  5. Add chicken pieces to the sauce and cook 4 min/Varoma/Reverse/speed 1.

  6. Serve over steamed rice with lots of additional paprika sprinkled over and chopped fresh Italian parsley by the handful!

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