Roasted Paprika Chicken (Gluten-Free)

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.

Ingredients: 

• 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

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Directions:
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.