Get out your heavy, lidded casserole pot and preheat the oven to about 275. Take a bunch of boneless, skinless chicken thighs and liberally coat the chicken with pimenton de la vera (I used picante) or sweet hungarian paprika, some cumin and some salt. Quickly brown the thighs on the stovetop then take the thighs out of the pan.
Thinly slice two medium yellow onions and lay down in the pan as a bed for the chicken. Put the lid back on the pan and place in the oven for about 2 hours.
The onions release their liquid and braise the chicken thighs, producing a lovely sauce and the tenderest chicken imaginable. If the sauce is too thin you can reduce it on the stovetop.
Serve with cauliflower rice, mashed cauliflower or potatoes if you eat those. Some fresh herbs like cilantro on top and a squeeze of lime adds a bit of brightness.
You could also make this in a crock pot I would guess...I don't have one so I used my lovely Le Creuset.
Have a terrific day! :)
Yum yum, my kind of food! Slow cooked meat is my fav.
ReplyDeleteHi Elizabeth! I'm just learning about slow cooking meat...it comes out so tender this way. I'm looking forward to experimenting some more! :)
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