Cook at home

Smoked Paprika Chicken with Chickpeas and Spinach

Spanish-style skillet chicken simmered with chickpeas, tomatoes and wilted spinach.

Ingredients

• 1 3/4 lb chicken thigh, boneless, skinless
• 2 tbsp olive oil
• 1 onion, diced
• 4 clove garlic, minced
• 2 tsp smoked paprika
• 1 tsp cumin
• 1 chickpeas, one 15 oz can, drained
• 14 oz canned tomatoes
• 1/2 cup chicken broth
• 5 oz spinach
• 1 tsp salt
• 1 tbsp lemon juice

Steps

1. Season the chicken with the salt and half the paprika. Brown it in the olive oil in a large deep skillet over medium-high heat, 4 minutes per side. Remove.
2. Cook the onion 5 minutes in the same pan, then stir in the garlic, remaining paprika and the cumin for 30 seconds.
3. Add the tomatoes, broth and chickpeas, nestle the chicken back in and simmer, covered, 15 minutes until the chicken reaches 165 F (74 C).
4. Stir in the spinach until wilted, then finish with the lemon juice.