Braised Skin-On Chicken Thighs in Creamy Paprika Sauce with Bulgur and Baby Spinach

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.

Pat the 4 skin-on chicken thighs dry with paper towels. Season both sides generously with salt and black pepper.

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.

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.

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 and develop color.

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 and coat the vegetables.

Add the 0.75 cup of medium bulgur wheat to the pan. Stir for 2 minutes to toast the bulgur slightly in the residual fat and spices, allowing it to absorb the smoky flavors.

Pour in the 1.5 cups of chicken stock, using a wooden spoon to scrape any browned bits from the bottom of the pan. Stir well to ensure the bulgur is evenly distributed. Bring the liquid to a gentle simmer.

Nestle the chicken thighs back into the pan on top of the bulgur, 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 bulgur is tender and fluffy and the chicken reaches an internal temperature of 165°F.

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 bulgur. Stir gently for 1-2 minutes until the spinach is completely wilted and the cream creates a luscious coating.

Squeeze the juice from 0.5 lemon over the bulgur and stir to combine. The lemon brightens the dish and balances the richness. Taste and add salt or pepper if needed.

Place the chicken thighs back on top of the creamy bulgur and let the dish rest for 5 minutes before serving directly from the pan. The bulgur will continue to absorb flavors during resting.