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A large casserole dish of Mediterranean boneless chicken thighs with a rich red sofrito sauce.

Mediterranean Boneless Chicken Thighs Simmered In Tomato Sofrito And Spicy Paprika

Byron
Mediterranean Boneless Chicken Thighs Simmered In Tomato Sofrito And Spicy Paprika is rich and full of flavor, loaded with healthy and easy-to-find ingredients.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course dinner, Main Course, meat, Poultry
Cuisine American, Authentic Spanish recipe, latin american, Mediterranean, Spain
Servings 4 Main
Calories 486 kcal

Equipment

  • 1 large casserole dish or oven-safe dish
  • 1 large pan (e.g: 26cm / 10.25 Inch Cast Iron Skillet)
  • 1 sharp kitchen knife
  • Chopping board

Ingredients

  • 4 boneless chicken thighs skin on or off - Allow 1 thigh per serving
  • 1 onion diced fine
  • 4-5 cloves of garlic diced
  • 2 tomatoes halved then quartered
  • 3.4 fl oz. 100ml of tomato paste
  • 1 x 14oz. 400g can of chopped tomatoes (you can use fresh tomatoes if you prefer)
  • 1 x 10oz. 300g jar of roasted Piquillo peppers (or roast your own)
  • 2-3 sprigs of fresh rosemary
  • 1.7 oz 50g pitted black olives
  • 4 tablespoons of Extra Virgin Olive Oil
  • 1 tablespoon of spicy smoked paprika
  • 1 teaspoon of Pink Himalayan Salt
  • 1 teaspoon of garlic powder
  • White pepper to taste

Instructions
 

Step 1 - Prepare sofrito sauce

  • Add half of the oil to a pan on high heat and cook the onion until golden. This should take around 5 minutes.
    1 onion, 4 tablespoons of Extra Virgin Olive Oil
    sauteed onions
  • Add the garlic and reduce heat to medium, cook for 1 minute.
    4-5 cloves of garlic
    a small glass ramikin sits on a wooden board filled with sliced garlic
  • Add the tinned tomatoes and tomato paste and mix through. Simmer for 5 minutes. Meanwhile, finely slice the roasted peppers and add to the pan. Stir through and simmer for 5 minutes.
    3.4 fl oz., 1 x 14oz., 1 x 10oz.
    A can of tomatoes is added to a pan of sauteed onions and garlic.
  • Move the ingredients to the side and add the smoked paprika, garlic powder, and white pepper. Add a little oil to the spices and mix into the oil until you get a paste.
    1 tablespoon of spicy smoked paprika, 1 teaspoon of garlic powder, White pepper
    Spices are added to pan.
  • Mix into the other ingredients in the pan and simmer for 15-20 minutes on low heat (the longer the better as your sofrito sauce will thicken).
    A large pan of simmering sofrito.

Step 2 - Brown chicken

  • Preheat oven to 400°F/200°C - Transfer the sofrito sauce from the pan into a casserole dish or oven-safe dish.
    A sofrito sauce is tranferred from a pan into a casserole dish.
  • Turn up the heat on the pan to high and add the remaining oil and loosen the rest of the sauce in the pan. Once hot, add the chicken and lightly brown on all slides.
    4 boneless chicken thighs
    Some chicken browns in a pan with a little sofrito sauce added.
  • Transfer a little of the sofrito sauce onto the chicken as it browns.
    Some chicken browns in a pan with a little sofrito sauce added.
  • Once the chicken is browned, remove it from the heat and transfer it to the casserole dish.
    Browned chicken pieces in a dish with sofrito sauce.

Step 3 - Bake chicken

  • Cover chicken in sauce, add the fresh tomato pieces and black olives, and season to taste. Add the fresh rosemary sprigs on top and bake for 15-20 minutes.
    2 tomatoes, 2-3 sprigs of fresh rosemary, 1.7 oz 50g pitted black olives, 1 teaspoon of Pink Himalayan Salt
    A large casserole dish of Mediterranean boneless chicken thighs with a rich red sofrito sauce.
  • Check the chicken is cooked through before serving.
    A large casserole dish of Mediterranean boneless chicken thighs with a rich red sofrito sauce.

Video

Keyword 1 hours recipe, baked Chicken, Boneless, Boneless chicken thighs, chicken, Chicken thighs, oven roasted, smoked paprika, sofrito, sofrito sauce, Spanish Chicken