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Smoky Paprika–Tomato Braised Chicken Thighs with Red Cabbage, Potatoes & Swiss Chard
Serves 2–3
| prepPreheat oven to 375°F / 190°C | ||||||
| prepPat chicken thighs dry with paper towels | ||||||
| 1.65 lb / 750 g bone-in, skin-on chicken thighs | Season chicken thighs | Sear chicken, 8–10 min skin-side down, 4–5 min other side | Add tomatoes & water, simmer gently | Braise covered 375°F / 190°C, 30 min | Add chard, cook uncovered 5–7 min | Finish with vinegar, adjust seasoning |
| 1 tsp salt (for chicken) | ||||||
| ½ tsp black pepper (for chicken) | ||||||
| 1–2 tbsp olive oil | ||||||
| 1 medium onion, thinly sliced | Cook onion & garlic, 3–4 min + 30–60 sec | |||||
| 3–4 garlic cloves, minced | ||||||
| 1½ tsp paprika | Bloom spices, 30 sec | |||||
| ½ tsp ground cumin | ||||||
| ¼ tsp red pepper flakes | ||||||
| ¼ of a large red cabbage, thinly sliced | Soften cabbage & potatoes, 2–3 min | |||||
| 2–3 medium potatoes, cut into ~1" chunks | ||||||
| ¾ tsp salt (for vegetables) | ||||||
| ¼ tsp black pepper (for vegetables) | ||||||
| 1 can (14–15 oz / 400–425 g) crushed tomatoes | ||||||
| ¾–1 cup / 180–240 ml water | ||||||
| ¼ tsp salt (for liquid) | ||||||
| ¼ tsp black pepper (for liquid) | ||||||
| Swiss chard stems, sliced ~½" | ||||||
| Swiss chard leaves, chopped ~1" | ||||||
| 1–2 tsp sherry vinegar | ||||||
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