Spanish Paprika Chicken


Tenina Holder

Posted January 25, 2019 (Last updated January 25, 2022)



Total Time




Seared chicken thighs in a smokey tomato and onion sauce. Serve with a sprinkle of fresh parsley to balance out the garlic.


  • Onion icon
    Onion3peeled, halved
  • Garlic clove icon
    Garlic clove4peeled
  • Tomato icon
    Tomato600 ghalved
  • Eggplant icon
    Eggplant400 gcoarsely chopped
  • White rice icon
    White riceas neededsteamed
  • Italian parsley icon
    Italian parsleyas neededcoarsely chopped
  • Chicken thighs icon
    Chicken thighs4cut into large pieces
  • Extra virgin olive oil icon
    Extra virgin olive oil50 g
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes1 teaspoon
  • Chicken stock cube icon
    Chicken stock cube2 tablespoons
  • Extra virgin olive oil icon
    Extra virgin olive oilas needed
  • Smoked paprika icon
    Smoked paprika2 tablespoons
  • Smoked paprika icon
    Smoked paprikaas needed

  • 1. Add extra virgin olive oil, onion and garlic clove to the TM bowl
  • 2. Chop with MC on - 4 sec, speed 4
  • 3. Scrape down sides of TM5 bowl
  • 4. Sauté - 5 min, 120°C, speed 2
  • 5. Then add tomato, eggplant, pink Himalayan salt flakes and chicken stock
  • 6. Cook - 10 min, 100°C, speed 2
  • 7. Heat a grill pan to very hot
  • 8. Drizzle with extra virgin olive oil
  • 9. Sear the chicken thigh pieces and cook until you have a few grill marks on them
  • 10. Turn off the heat and cover and allow the chicken to rest a little
  • 11. Add smoked paprika to the Thermomix bowl
  • 12. Blend the sauce with MC on - 1 min, speed 8
  • 13. Transfer chicken to sauce
  • 14. Cook - 4 min, Varoma, reverse speed 1
  • 15. Serve over steamed rice with paprika and chopped fresh parsley

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