Prep: 15 m | Cook: 50 m | Ready In: 1 h 5 m | Servings: 4
I really can’t give you any reason why you should not give this incredible recipe a try. Aside from the delicious chicken drenched in luscious sauce, the potatoes and carrots are amazing too! Eat it with steamed rice and you have yourself a perfect meal!
1 pound bone-in chicken thighs
1 1/2 teaspoons paprika
1 1/2 teaspoons salt, or more to taste
1 teaspoon ground black pepper, or more to taste
2 tablespoons vegetable oil
3/4 pound baby carrots
1/2 pound baby potatoes, halved
1/2 onion, sliced
1 cup chicken broth, divided
1 tablespoon cornstarch
Step 1: Prepare the chicken thighs, season with paprika, salt, and pepper.
Step 2: Add oil in a skillet and heat it over medium-high heat. Cook the chicken skin-side down for about 7 to 9 minutes without moving. Then, flip the thighs and cook the other side for another 3 to 5 minutes. Remove the chicken thighs from the skillet. Set aside.
Step 3: Place potatoes in the same skillet cut side down. Cook for about 3 to 5 minutes over medium-high heat until golden brown. Add in the carrots and onions. Continue to cook for another 8 to 10 minutes until the onions are soft and translucent. Pour in 3/4 cup of chicken broth, stir, and scrape up all the browned pieces.
Step 4: In a small bowl, dissolve the corn starch in 1/4 cup chicken broth. Pour this into the skillet and stir well until incorporated.
Step 5: Add the chicken thighs over the vegetables. Cook for 25 to 35 minutes, covered until the carrots are tender and the chicken is no longer pink and the juices run clear. If you have an instant-read thermometer, insert it near the chicken bone. It should read 165 degrees F or 74 degrees C.
Step 6: If needed, season with salt and pepper.
I recommend using small chicken thighs for this recipe as they work best.
Per Serving: 350 calories; 19.2 g fat; 22.4 g carbohydrates; 21.5 g protein; 72 mg cholesterol; 1298 mg sodium