I wanted to post a recipe featuring Chicken Thighs. Thighs are very underrated and forgotten about…did you know 4 chicken thighs will cost about $4 and only 3 chicken breasts cost around $15?! That is huge! Thighs are more fatty and tender, however, they have more flavor and the fat can be trimmed. If you are planning on making a chicken dish with a sauce, give thighs are try!
I highly recommend using organic ingredients.
In a large skillet with high sides or a dutch oven, add 1 tbsp of olive oil and heat on medium-high. In a large bowl, add the chicken thighs, 1 tbsp of flour, 1 tsp of salt and 1 tsp of ground black pepper. Toss the chicken thighs so that they are coated and seasoned well. Once the skillet is hot, add the chicken thighs and brown on both sides then move to a plate.
Add a bit more oil to the pan (if needed) and sauté the chopped onion on medium heat for 3-4 minutes. Next, add the minced garlic and sauté for 2 minutes.
Next, add the paprika powder, stir and cook for about 1 minute. Add the flour, stir and cook for another minute. The flour acts as a sauce thickener. Now, it's time to add the diced tomatoes, chicken stock, and the chopped carrots. Stir and and cook on medium-low heat for a couple of minutes. Grab a spoon and give the sauce a taste. Adjust the seasoning by adding a bit more salt, if necessary.
Grab the plate of chicken thighs and add them to the sauce along with any juices that have accumulated on the plate - those juices are pure flavor! Cover the skillet with a lid and allow it to simmer for about 20 minutes.
While the chicken finishes cooking in the sauce, get a pot of water up to a boil. Once it is at a rolling boil, add about 2 tsp of salt and stir. Next, add the pasta and cook according to the package instructions.
Lastly, grab a bowl or plate, add some of the cooked pasta, 1-2 of the chicken thighs, and spoon over that sauce! Garnish with cilantro or parsley. Enjoy!