Crispy Smoked Paprika Chicken Thighs with Tomato Stew Orzo
These crispy smoked paprika chicken thighs are so juicy, succulent and are oven-baked with a special blend of spices. The tomato stew with orzo is easy and so satisfying for a family meal!
Servings: 4
Calories: 487kcal
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.
Nutrition
Calories: 487kcal | Carbohydrates: 38g | Protein: 22g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 1538mg | Potassium: 624mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1981IU | Vitamin C: 53mg | Calcium: 40mg | Iron: 2mg