Braised Skin-On Chicken Thighs in Creamy Paprika Sauce with Orzo and Baby Spinach
15min
41min
2
680
Chef's Note
To ensure the chicken skin stays crispy even after braising, make sure the stock level only reaches halfway up the chicken thighs. If the skin loses its crunch, you can pop the whole pan under the broiler for 2 minutes at the very end.
Tags
Ingredients
4 pieces skin-on, bone-in chicken thighs
1 large red bell pepper
0.5 medium yellow onion
3 cloves garlic cloves
0.75 cup uncooked orzo pasta
1.5 tablespoons smoked paprika
1 teaspoon dried oregano
1.5 cups chicken stock
0.25 cup heavy cream
2 cups fresh baby spinach
0.5 fruit lemon
Instructions
- 1
Prepare the vegetables: Wash the 1 red bell pepper, remove the seeds, and dice into 1/2-inch pieces. Peel and finely dice the 0.5 yellow onion. Peel and mince the 3 garlic cloves. Wash the 2 cups of baby spinach and pat dry.
- 2
Pat the 4 skin-on chicken thighs dry with paper towels. Season both sides generously with salt and black pepper.
- 3
Heat 1 tablespoon of olive oil in a large deep skillet or Dutch oven over medium-high heat. Place the chicken thighs in the pan skin-side down. Sear for 8-10 minutes without moving them, until the skin is deep golden brown and crispy.
- 4
Flip the chicken thighs and sear the bottom side for 2 minutes. Remove the chicken from the pan and set aside on a plate; the chicken will not be fully cooked yet.
- 5
In the same pan with the rendered chicken fat, add the diced 0.5 yellow onion and the diced 1 red bell pepper. Sauté for 5 minutes over medium heat until the vegetables begin to soften.
- 6
Stir in the 3 minced garlic cloves, 1.5 tablespoons of smoked paprika, and 1 teaspoon of dried oregano. Cook for 1 minute until the spices are fragrant.
- 7
Add the 0.75 cup of uncooked orzo to the pan. Stir for 2 minutes to toast the pasta slightly in the residual fat and spices.
- 8
Pour in the 1.5 cups of chicken stock, using a wooden spoon to scrape any browned bits from the bottom of the pan. Bring the liquid to a gentle simmer.
- 9
Nestle the chicken thighs back into the pan on top of the orzo, keeping the crispy skin above the liquid line. Reduce heat to medium-low, cover with a lid, and braise for 15 minutes, or until the orzo is tender and the chicken reaches an internal temperature of 165°F.
- 10
Remove the lid and temporarily transfer the chicken thighs to a clean plate. Stir the 0.25 cup of heavy cream and the 2 cups of fresh baby spinach into the orzo. Stir for 1-2 minutes until the spinach is completely wilted and the sauce is creamy.
- 11
Squeeze the juice from 0.5 lemon over the orzo and stir to combine. Taste and add salt or pepper if needed.
- 12
Place the chicken thighs back on top of the creamy orzo and let the dish rest for 5 minutes before serving directly from the pan.
Nutrition Information (per serving)
680
42g
54g
32g
Reviews (0)
No reviews yet
Be the first to review this recipe!