Mediterranean Boneless Chicken Thighs: Options

Summoning flavors from the Mediterranean, this boneless chicken thighs recipe is gently simmered in a rich sofrito sauce that is packed with smoked paprika. In just under an hour, the chicken is cooked to perfection and is an excellent main dish to accompany your favorite side dish, rice, potatoes, or just mop it up with bread. 

Why use boneless chicken thighs?

• Easier to prepare
• Easier to eat
• Cook faster

Boneless chicken thighs are easier to cook with as they require less preparation time and also cook faster than bone-in chicken thighs. We opted for skin-on chicken thighs and crisped up the skin slightly while browning the chicken thighs in step 2 of this recipe. 

No bones about it! Of course, boneless chicken thighs are also much easier to eat as you don’t need to worry about any bones in the food. 

If you want a healthier option, use skinless boneless chicken thighs, they are lower in fat and calories than bone-in, skin-on chicken thighs.

What is Sofrito?

Sofrito is not a sauce per se, but rather a flavorful base used in many Mediterranean dishes. It is typically a mix of aromatic ingredients including onions, garlic, bell peppers, tomatoes, and herbs, but exact ingredients vary throughout the Mediterranean.

It originated in Spain and the word comes from the verb “sofreír” In Spanish cuisine, sofrito is often made with onions, garlic, tomatoes, and sometimes bell peppers, sautéed in olive oil. It serves as a base for various paella and rice recipes, fideuà, stews, and other dishes.

To make sofrito, the ingredients are usually finely chopped or blended together and simmered down with olive oil until it forms a paste or a sauce-like consistency. It is then used as a flavoring agent to add depth and richness to various dishes, such as meat and poultry dishes, stews, and rice dishes.

Sofrito is highly versatile and can add delicious complexity to a wide array of dishes. It is a fundamental element of many traditional recipes in Spain and throughout the Mediterranean and is celebrated for its ability to enhance the overall taste of a meal so experiment using it in other dishes too, where you think it will work. 

Spanish Smoked Paprika

A staple in the spice rack of any Spanish kitchen pantry, the most famous Spanish smoked paprika is known as “pimentón de la Vera” and comes from Vera. It is a unique and flavorful spice made from dried red peppers that are smoked over oak wood fires. 

The process of making Spanish smoked paprika involves several steps:

• Pepper Selection: The peppers used for making smoked paprika are typically a specific variety called “Jaranda,” “Bola,” or “Jariza.” These peppers have a sweet and slightly spicy flavor, which adds to the distinct taste of the final product.
• Harvesting and Drying: The peppers are harvested when fully ripe and mature. They are then left to dry in the sun for several days until they reach a specific moisture level.
• Smoking: The dried peppers are traditionally smoked using oak wood fires. This step is crucial in giving Spanish smoked paprika its characteristic smoky flavor. The peppers are placed in smokehouses, and the smoke from the oak wood imparts smokiness into the peppers. The process can take several days to ensure the peppers absorb enough of the smoky aroma.
• Grinding: Once the peppers are sufficiently smoked, they are ground into a fine powder. This grinding process can be done using traditional stone mills or modern machinery.
• Classification: Spanish smoked paprika is available in different varieties, usually categorized by their level of spiciness: “dulce” (sweet and mild), “agridulce” (bittersweet and medium-spicy), and “picante” (spicy).

The resulting Spanish smoked paprika has a rich, smoky flavor and vibrant red color, making it a popular and distinctive spice used in many Spanish and Mediterranean dishes. It is a key ingredient in dishes like paella, chorizo sausage, and various stews, imparting a delicious smokiness and adding depth to the flavors. 

Why use Spanish Smoked paprika with chicken dishes?

Using Spanish smoked paprika with chicken dishes can elevate the flavor profile and add a delightful smokiness to the overall taste. It really complements the natural taste of chicken, and the smokiness can mimic the taste of grilled or barbecued chicken without the need for an actual grill.

Here are just a few more reasons why Spanish smoked paprika works exceptionally well with chicken:

• Depth of Flavor: The smoky notes from the paprika add depth to the overall flavor of the chicken dish and sauce. It enhances the taste and aroma, making the chicken more enjoyable and satisfying.
• Visual Appeal: Smoked paprika also imparts a vibrant red color to the chicken, making it visually appealing and even more appetizing than usual.
• Balanced Heat: Using spicy smoked paprika can provide a balanced level of heat that enhances the overall taste without overwhelming the dish.

Chicken recipes with Spanish smoked paprika:

• Roast chicken thighs with red wine, tomato, and herbs.
• Easy Spanish chicken thighs with chorizo and wine
• Spicy chicken and chorizo rice (filling, made in 1 hour)
• Baked Mediterranean Chicken Thighs (Easy One-pot, Low Fat)
• Pollo al Horno (Easy Oven-Baked Chicken with Sherry)
• One-Pan Spanish Chicken and Rice (Arroz con Pollo)
• One-Pot Spanish Chicken and Chorizo Stew Recipe
• Spanish chicken in smoky bravas sauce (spicy recipe)

Overall, using smoked paprika in chicken dishes is an excellent way to add complexity and depth to recipes. It’s a great spice to have in your kitchen arsenal and is sure to elevate your chicken dishes to a whole new level.

Not a fan of smoked paprika? Check out our complete guide on hot paprika, smoked paprika, and sweet paprika.

• Where to buy Spanish Smoked Paprika

  In Spain, Pimentón de la Vera is widely recognized as the most popular smoked paprika and is available in most supermarkets or grocery stores. Beyond the shores of Spain, it is still possible to find good quality Spanish smoked paprika.

  In the US and UK, specialty Spanish supermarkets will always have a good range of smoked paprika products available, and there are plenty of large supermarket chains offering home-brand or branded paprika products. 

  If you want to source Pimentón de la Vera, it’s easily found online through Amazon too.

FAQs

What is the best Spanish smoked paprika?

La Vera smoked paprika is the most popular type of smoked paprika in Spain. In Vera, they still use stone mills to create what is considered the finest, most flavorful smoked paprika in Spain.

Are boneless chicken thighs better than bone-in?

If you’re short on time, boneless chicken thighs are much easier to prepare and eat. They still retain the rich flavor and grill perfectly. If you’re looking for a healthier option, choose skin-off over skin-on.

Do boneless chicken thighs cook faster than bone-in thighs?

Yes, boneless chicken thighs will cook faster than bone-in thighs. Allow around 15-20 minutes when baking boneless chicken thighs in the oven at 400°F (200°C). Always check the chicken is cooked through before serving. 

What temperature is cooked boneless chicken thighs?

According to the USDA guidelines for cooked chicken, chicken thighs should reach a minimum internal temperature of 165°F (74°C) for safe consumption. 

What is Sofrito?

In Spanish cooking, Sofrito is a mixture of lightly fried onions and garlic, usually simmered down in olive oil with tomatoes and other vegetables. It has a sauce-like consistency and is used as a base for soups and stews, and cooking meat and poultry dishes.

Nutrition Facts