Celiac.com 11/29/2016 - Paprika is great. Roasted chicken is great. Roasted paprika chicken is exponentially great. This recipe makes a terrific dinner entrée, and goes great over rice.
- 8 skinless, boneless chicken thighs
- 2 tablespoons tomato paste
- 1 tablespoon sweet smoked paprika
- About 1½ teaspoons Worcestershire sauce
- About 1 teaspoon hot sauce
- About 1 tablespoon olive oil, plus more for drizzling
- 2 tablespoons butter
- 1 large clove garlic, grated or finely chopped
- 1 shallot, finely chopped
- ¼ cup chopped flat leaf parsley
- Salt and pepper
Wash rice and put on the stove to cook.
While the rice is cooking, place the tomato paste in a small bowl and stir in ¼ cup of the boiling pasta water. Stir in the paprika, Worcestershire and hot sauce.
Heat a large skillet over medium-high heat.
Drizzle the chicken thighs with olive oil, season with salt and pepper, and add to the skillet.
Cook until browned on the bottom, about 5 minutes.
Flip and baste liberally with the paprika paste.
Brown the other side, about 5 minutes longer, then flip again and brush with more of the paprika paste.
In a large skillet, add about 1 tablespoon olive oil and the butter to melt over medium heat.
Add the garlic and shallot, and cook for 3 minutes.
Serve chicken thighs each over rice.