Smoked Paprika Chicken with Red-Skinned Potatoes
3/4 tsp salt, divided
1 tbsp smoked paprika
2 tbsp olive oil, divided
1 tsp dried thyme
1/2 tsp freshly ground black pepper
4 skinless, bone-in chicken thighs
1 lb red-skinned potatoes, thinly sliced
1 red bell pepper, cut into 1/2-inch dice
1 shallot, minced
2 garlic cloves, minced
1/2 cup chicken broth
In a small bowl, combine smoked paprika, 1/2 teaspoon salt, 1 tablespoon olive oil, pepper, and thyme. Rub the spice mixture over the chicken thighs.
In a large bowl, combine 1/4 teaspoon salt, potatoes, red bell pepper, shallot, garlic cloves, and 1 tablespoon olive oil.
Heat a large nonstick skillet over medium-high heat. Add the potato mixture to the skillet and cook for about 5 minutes, stirring occasionally. Add 1/2 cup chicken broth, cover the skillet, reduce heat to medium-low, and simmer for 5 minutes. Uncover and nestle the chicken thighs into the potato mixture. Cover and cook for approximately 20 minutes, or until the chicken is cooked through and the potatoes are tender. Serve.
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