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Spice-Braised Chicken with Tomatoes | Great Performances


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Spice-Braised Chicken with Tomatoes
by The Sylvia Center


Spice Braised Chicken with Tomatoes

Serves 4


2    Tbsp     Olive oil

4                 Chicken thighs

2                 Leeks, thinly sliced

2                 Carrots, diced

3     cloves  Garlic, minced

1      Tbsp    Flour

1      Tbsp    Paprika 

1       tsp      Chile powder

1       tsp      Cumin

4                  Tomatoes 

 2      Tbsp   Cider vinegar

½       cup    Chicken stock

                    Salt, to taste 

                    Pepper, to taste


Preheat the oven to 350F.

Heat the olive oil in a heavy, oven safe pot over medium-high heat. Season the chicken thighs with salt and pepper, and add them to the pot, skin-side down. Cook for 10 minutes, or until the skin turns a rich golden color and begins to crisp. Remove chicken from the pot and set aside. Pour out all but 1 tablespoon of the oil/fat that has cooked off.

Add the carrots, garlic, and onion to the pot and cook, stirring occasionally, for 5 minutes or until they begin to soften. Add the flour and cook for one minute. Deglaze the pot with the vinegar, scraping up any browned chicken that is stuck to the bottom of the pot. Add paprika, cumin, and chile powder and stir until vegetables are coated with spices. Add the chicken stock, tomatoes, and bring to a boil. Add the chicken back to the pot, skin-side up

Cover the pot and transfer it to the oven. Allow the chicken to braise for 35-40 minutes. Season with salt and pepper. Serve with brown rice.

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