Smokey Braised Chicken Thighs

Ingredients

• 8 Skinless, boneless chicken thighs

• 1 Tbsp olive oil

• 2 Large onions (thinly sliced)

• 2 Large carrots (sliced)

• 2 Cloves garlic (minced)

• 1 Large celery rib (finely sliced)

• 1/4 Cup poblano (finely chopped)

• 2 Bay leaves

• 1/2 Cup sherry

• 1 Tbsp smoked paprika

• 1 1/2 tsp chili powder

• 1 tsp dried oregano

• 1/4 tsp cayenne

• 1 28 oz can Diced Tomatoes

Steps

1. Trim fat from thighs and seasons with salt and pepper to taste

2. Pre-heat the oven to 325ºC

3. Heat oil in deep skillet and brown the chicken

   • Approximately 4-5 mins

4. Transfer the chicken to a pyrex dish

5. Add the onion, carrots, celery, and poblano into the skillet and saute

   • Approximately 6 mins

6. Add the garlic, bay leaves, and sherry to the skillet. Scrape the fond from the skillet

7. Add the smoked paprika, chili powder, cayenne, and dried oregano to the skillet and stir

8. Add the diced tomatoes with the juice from the can to the skillet and stir

9. Transfer the veggies and sauce from the skillet over the chicken in the pyrex dish

10. Bake in the oven for 90 mins

    • 150 mins if the chicken thighs are not boneless

11. Serve over brown rice or similar

This dish was originally adapted from a recipe found in either the Sunday paper, or from a recipe card from the grocery store. The original recipe hadn't called for the poblano or the celery as part of the veggie mix but we found that it helped deepen the flavor of the dish and made it stand out even more.

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Photos