These crispy smoked paprika chicken thighs are so juicy and succulent, they are oven-baked with a special blend of spices. The tomato, pepper and onion stew with orzo is easy and so satisfying. A scrumptious, cozy and comforting family meal!
This recipe has so much flavour that you will definitely want to make this over and over again. I decided to use bone-in and skin-on chicken thighs to create crispy skin and the interior is moist and juicy. I would suggest not to use skinless thighs. The fat of the skin holds the juiciness in and adds so much flavour.
The tomato stew is a reflection of the delicious Hungarian-style (Lecsó) a very simple combination of tomatoes, peppers and onions. We would often mix the stew with long grain or basmati rice but this time I added orzo. The longer this stew sits, the more flavourful it becomes.
WHY SHOULD YOU MAKE THIS RECIPE?
- It is an easy recipe when each component is cooking at the same time. Once you have the chicken cooking in the oven, start your stew then put your water up for the orzo.
- So much flavour: the crispy chicken with the spiced rub is so delicious and juicy and the stew is simple and so flavourful.
- It’s an economical recipe, the bone-in and skin-on chicken thighs are inexpensive compared to other cuts. The stew only needs three main ingredients, tomatoes, peppers and onions and choose you choice of rice or pasta.
INGREDIENTS YOU WILL NEED
- Chicken thighs with bone-in and skin-on for that crispy golden texture
- Extra virgin olive oil
- Rub: garlic and onion powder, sweet and smoked paprika, thyme (fresh or dried), Himalayan salt, pepper and arrowroot/cornstarch
- Onion: suggest a large
- Coloured peppers: red, orange or yellow for added colour and sweet flavours
- Roma tomatoes are known to use for sauces, other options are plum, Campari or Marzano tomatoes. We have always used fresh tomatoes for this recipe, however, a can of whole tomatoes could easily work for this recipe
- Seasonings: salt, pepper and sugar
- Orzo pasta, long grain rice or basmati rice
HOW TO MAKE THIS RECIPE
Chicken Rub: first start blending the chicken rub in a small bowl. Using a 9 x 13 inch baking dish, drizzle with olive oil and add the chicken pieces. Add the rub and bake for 30-35 minutes until internal temperature reaches 165℉ or 75℃. Remove from oven and allow to rest for 5 minutes before serving.
Orzo: Cook orzo or rice according to package instructions. Set aside until ready to serve.
Tomato stew: while the chicken is cooking, start your stew by first adding olive to skillet and add onions, sauté for 4-5 minutes until they start to caramelize. Add peppers and cook for another 2 minutes.
Add tomatoes, cover skillet to allow tomatoes to soften, for about 10 minutes. This will speed up the cooking process. Remove lid and break down tomatoes with a wooden spoon if some are still whole. Add salt, pepper and sugar. Simmer for a few minutes and then mix starch with a tablespoon of water. Increase heat and mix into the stew, allow it thicken, turn the heat off until ready to serve.
Stir in orzo or rice to the tomato stew, blending it thoroughly. Add the chicken thighs. Serve while hot and garnish with parsley and fresh thyme.
TRY THESE OTHER DELICIOUS RECIPES
STORING
Place chicken thighs and tomato stew in the refrigerator for up to 3 days in an air-tight container. You will notice the stew will be more flavourful the longer it sits.
Reheat in a oven-proof dish or pan at 300℉ for about 30 minutes.
Did you make this recipe? I would love to here your comments…….
Crispy Smoked Paprika Chicken Thighs with Tomato Stew Orzo
Equipment
- 9 x 13 inch baking pan
Ingredients
Chicken thighs
- 1 lb skin-on, bone-in chicken thighs (4-5 thighs)
- 2 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp sweet paprika
- 1/4 tsp smoked paprika
- 1/2 tsp thyme
- 1 tsp Himalayan salt
- 1/2 tsp pepper
- 1 tsp arrowroot/cornstarch
Tomato Stew
- 1 tbsp extra virgin olive oil
- 1 large onion, sliced
- 1/2 orange/yellow pepper, sliced
- 1/2 red pepper, sliced
- 6 Roma tomatoes, quartered
- 1½ tsp Himalayan salt
- 1/2 tsp pepper
- 1/2 tsp sugar
- 1 cup orzo or rice is optional
- parsley and thyme
Instructions
- Chicken thighs: Preheat oven to 400°F.
- In a small bowl, mix together garlic powder, onion powder, sweet paprika, smoked paprika, thyme, salt and pepper. Set rub aside. Drizzle olive oil in a 9 x 13 inch baking dish/pan. Drizzle and spread the chicken thighs with 1/2 tablespoon of olive oil. Then coat the chicken thighs evenly with the rub. Bake for 30-35 minutes until internal temperature reaches 165℉ or 75℃. Remove from oven and allow to rest for 5 minutes before serving.
- Cook orzo or rice according to package instructions. Set aside until ready to serve.
- Tomato stew: Heat a large skillet, over medium heat, add olive oil and once the olive oil is hot, add onions and sauté for 4-5 minutes until they start to caramelize. Add peppers and continue cooking for another 2 minutes. Add the tomatoes, cover skillet to allow tomatoes to soften, for about 10 minutes. This will speed up the cooking process. Remove lid and break down tomatoes with a wooden spoon if some are still whole. Add salt, pepper and sugar. Simmer for a few minutes and then mix starch with a tablespoon of water. Increase heat and mix into the stew, allow it thicken, turn the heat off until ready to serve.
- Stir in orzo or rice to the tomato stew, blending it thoroughly. Add the chicken thighs. Serve while hot and garnish with parsley and fresh thyme.
