Thermomix Spanish Paprika Chicken

by Tenina Holder
posted 21 Jan, 2019 (last updated 08 Oct, 2019)
  • Serves icon
    Serves
    4
  • Total Time icon
    Total Time
    30mins
  • Calories icon
    Calories
    666

A classic combination of tomato, garlic and onion give this dish its full-bodied flavor, and the warmth of smoked paprika gives it extra dimension – making it so much more than the sum of its parts. This dish might not look like much, other than its striking terracotta color, but what it lacks for in looks it more than makes up for in taste. It's a simple dish to prepare with a Thermomix, and using chicken thighs as opposed to breasts ensures the meat is moist, more economical and definitely more flavorful.

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INGREDIENTS


  • Onion icon
    Onion
    3 (14.82oz/420g)
    peeled, halved
  • Garlic clove icon
    Garlic clove
    4
    peeled
  • Tomato icon
    Tomato
    21.16oz/600g (about 4¼)
    halved
  • Eggplant icon
    Eggplant
    14.11oz/400g (about 1¼)
    cubed
  • Fresh parsley icon
    Fresh parsley
    as needed
    coarsely chopped
  • Extra virgin olive oil icon
    Extra virgin olive oil
    1.86fl oz/50g (3¾ tbsp)
  • Sea salt icon
    Sea salt
    1 tsp (0.23oz/6g)
  • Chicken stock icon
    Chicken stock
    2 tbsp (1.00fl oz/30g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Chicken thighs icon
    Chicken thighs
    4 (27.23oz/772g)
  • Smoked paprika icon
    Smoked paprika
    2 tbsp (0.45oz/13g)

METHOD


  1. Add extra virgin olive oil, onion and garlic clove to the TM5 bowl
  2. Fit TM5 bowl to TM5
  3. Chop - approx 4 sec, speed 4
  4. Scrape down sides of TM5 bowl
  5. Sauté - approx 5 min, 120°C, speed 2
  6. Then add tomato, eggplant, sea salt and chicken stock to the sauce
  7. Cook - approx 10 min, 100°C, speed 2
  8. Heat a clean large cast iron skillet - high heat
  9. Drizzle with extra virgin olive oil
  10. Add chicken thighs to the chicken
  11. Sear each side until browned then set aside
  12. Cover with foil and continue
  13. Add smoked paprika to the sauce
  14. Blend - approx 1 min, speed 8
  15. Transfer chicken to sauce
  16. Cook - approx 4 min, varoma, reverse speed 1
  17. Serve
  18. Garnish with fresh parsley

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