Spanish Chicken
Spanish chicken transforms humble thighs into something worthy of a Madrid dinner table through patient braising in paprika-stained stock. The technique is straightforward, but paprika's earthiness and the lemon's brightness create a sauce that tastes like it took hours. Chicken thighs, with their higher fat content, stay impossibly tender while absorbing these flavors, making this a lesson in why the best Spanish cooking favors substance over showiness.
Instructions
step 1 Heat oven to 190C/170C fan/gas 5.
Put all the ingredients into a large, wide ovenproof dish.
Mix everything together with your hands and season. step 2 Bake for 45 mins, stirring the onions after 20 mins, until the chicken is golden and the onions tender.
Serve with rice..
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