Smoky Tomato Braised Chicken with White Beans

• 2 tablespoons olive oil
• 4 bone-in, skin-on chicken thighs
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can white beans, drained and rinsed
• 1 cup low-sodium chicken broth
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley

Steps

1. 1 Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then sear skin-side down until golden, about 5 minutes. Flip and sear the other side for 3 minutes.
2. 2 Remove chicken and set aside. Add onion to the skillet and cook until softened, about 3 minutes.
3. 3 Add garlic, smoked paprika, and red pepper flakes, sautéing for another minute.
4. 4 Return chicken to the skillet, then pour in crushed tomatoes, white beans, chicken broth, and oregano.
5. 5 Bring to a simmer, reduce heat to low, cover, and cook for 30 minutes.
6. 6 Uncover and cook for another 5 minutes to thicken the sauce. Garnish with parsley before serving.

Equipment

• Large skillet with lid
• Tongs
• Wooden spoon

Variations

• Substitute chicken thighs with turkey thighs for a leaner option.
• Add spinach or kale for extra greens.

Substitutions

• If you don't have smoked paprika, use regular paprika and add a dash of liquid smoke.

Pairings

• Serve with crusty bread or over a bed of creamy polenta.

Nutrition

Tips

• For even more smokiness, add a chipotle pepper in adobo sauce.
• Serve with crusty bread to soak up every last drop of sauce.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stovetop.

Serving Suggestions

• Pairs wonderfully with a side of roasted vegetables or a fresh green salad.

FAQ