When my husband and I had been dating for several months, I decided to pull out all the stops and roast a chicken for the first time. At that time, that was a pretty big undertaking for me. All that I had dared to cook for him up until that point was pasta with jarred tomato sauce and simple stir-fries (though nothing as tasty as my Chicken & Broccoli Stir-Fry with Hoisin & Ginger Sauce).
I scoured magazines and the internet for the best recipe and any chicken roasting tips I could find, hoping against hope that I could succeed in presenting a dish that wouldn't poison us. All seemed to be moving along swimmingly at the beginning. I slid a mixture of fresh herbs and butter under the skin, tied the legs, and slid the bird into the oven. It roasted to a beautiful golden brown, and the thermometer appeared to be telling me what I needed to know. After letting my beautiful creation rest, I brought it to the table for a dramatic display of carving.
As I cut into the chicken, however, I realized that it was raw. Pink in places that you do not want to see any pink. I was devastated! I actually burst into tears. My husband insisted on taking photos of me holding the pathetic bird (from its best, uncarved side). The pictures show a young, red-eyed woman, tears streaming down her cheeks, holding a chicken that had seen better days. I give credit to my husband that he didn't drop the camera and run.
From that point on (at least for several years), I decided it was best to stick to chicken dishes that required the use of only one or two chicken parts. This dish, adapted from a recipe in Cooking Light Magazine, was one of my first forays into cooking chicken after the disastrous roasting episode. Chicken thighs are seasoned with a wet rub, combined in a skillet with red-skinned potatoes and red bell peppers, and cooked on the stove top. From the first attempt, I have never managed to desecrate this dish. It's fool proof and full of flavor!
In a small bowl, combine 1 tablespoon smoked paprika, ½ teaspoon salt, 1 tablespoon olive oil, ½ teaspoon freshly ground black pepper, and 1 teaspoon dried thyme.
Rub the spice mixture over 4 skinless, bone-in chicken thighs. You can use boned chicken thighs if that's what you have. Just be sure to adjust the cooking time. They will take slightly less time to cook than bone-in thighs.
In a large bowl, combine ¼ teaspoon salt; 1 pound red-skinned potatoes, thinly sliced; 1 red bell pepper, cut into ½-inch dice; 1 shallot, minced; 2 garlic cloves, minced; and 1 tablespoon olive oil.
Heat a large nonstick skillet over medium-high heat. Add the potato mixture to the skillet and cook for about 5 minutes, stirring occasionally.
Add ½ cup chicken broth, cover the skillet, reduce heat to medium-low, and simmer for 5 minutes.
Uncover and nestle the chicken thighs into the potato mixture.
Cover and cook for approximately 20 minutes, or until the chicken is cooked through and the potatoes are tender. Serve.
Smoked Paprika Chicken with Red-Skinned Potatoes
¾ teaspoon salt, divided
1 tablespoon smoked paprika
2 tablespoon olive oil, divided
1 teaspoon dried thyme
½ teaspoon freshly ground black pepper
4 skinless, bone-in chicken thighs
1 lb red-skinned potatoes, thinly sliced
1 red bell pepper, cut into ½-inch dice
1 shallot, minced
2 garlic cloves, minced
½ cup chicken broth
In a small bowl, combine smoked paprika, ½ teaspoon salt, 1 tablespoon olive oil, pepper, and thyme. Rub the spice mixture over the chicken thighs.
In a large bowl, combine ¼ teaspoon salt, potatoes, red bell pepper, shallot, garlic cloves, and 1 tablespoon olive oil.
Heat a large nonstick skillet over medium-high heat. Add the potato mixture to the skillet and cook for about 5 minutes, stirring occasionally. Add ½ cup chicken broth, cover the skillet, reduce heat to medium-low, and simmer for 5 minutes. Uncover and nestle the chicken thighs into the potato mixture. Cover and cook for approximately 20 minutes, or until the chicken is cooked through and the potatoes are tender. Serve.
Excellent recipe. I made this for myself and my boyfriend and my boyfriend told me it was so delicious he wanted to eat the tupperware that the meal was contained in!!!
I so love smoked paprika. I prefer Pimenton de la Vera from Spain. Did you use the sweet version or the picanté version???
I love both!
Your combined dish looks divine!!
Cat and Mouse
Crying tears of laughter at your story! Kind of wish you would put up the photo of you with the chicken...but maybe that is asking for too much sharing!! Love your blog. Am veggie so won't be trying this recipe but still enjoyed reading it, a lot! Mouse x
Tasty Eats At Home
This sounds awesome. I love cooking with chicken thighs, they're so flavorful and easy. If you ever get to roasting a whole chicken again, you might try cutting the back out of it and flattening it - called spatchcock - it allows it to roast evenly. And always test not only with the thermometer, but also move the leg joint around - if it moves freely, and the thermometer is at temp, you should be safe. Those thermometers can trick you!
Can't wait to try this. I just bought a ton of chicken thighs on sale and this is definitely on the menu in the next couple of weeks.