A couple of weeks back, I had planned on making pork cutlets, tonkatsu style, but the neighborhood grocery where I like to shop didn't have any pork. There was plenty of chicken, however, and I knew I had a lovely, fragrant tin of smoked Spanish paprika at home, so I started dreaming up a chicken stew, with paprika as the main seasoning. Here's the recipe I came up with:
Smoked Spanish Paprika Chicken:
1-2 Tbs. butter
6 chicken thighs
1 medium onion, chopped
1/4 c. red wine (or white)
3/4 c. chicken stock
1 can chickpeas (drained and rinsed)
1 bay leaf
1 scant tsp. smoked Spanish paprika (pimenton)
1 tsp. oregano
pinch of cayenne pepper
salt and pepper to taste
1/4 c. finely chopped parsley
Rinse chicken pieces and pat dry; sprinkle w/ salt and pepper on both sides. Heat butter in a skillet and brown chicken on both sides (in two batches if necessary). Remove chicken from pan and set aside.
Remove some of the chicken fat in the skillet if the amount seems excessive, but leave enough to saute the onions. Add chopped onion to the skillet and lightly brown (5-7 min.). Add the pimenton to the lightly browned onions and saute for 30 seconds or so. Add the wine and deglaze the pan. Return the browned chicken to the pan and add chicken stock, bay leaf, oregano, and cayenne. Simmer, covered, for 30-40 min. until chicken is fully cooked. In the last 10-20 min. of simmering, add the chickpeas.
If needed, add additional salt and pepper to taste. Stir in chopped parsley at last minute and serve. Enjoy!