1tspSpanish smoked paprika or regular smoked paprika
1onionchopped
4clovesgarlicsliced
1red peppersliced/red bell pepper in the US
½tspSpanish smoked paprika
2-3sprigsfresh thymeor 1 tsp dried thyme
400g/14ozchopped tomatoescanned
½ cup125ml/water
1tbspred wine vinegar
salt to taste
240g/1 cupwhite beans such as cannellini or chickpeascanned
90g/1/2 cupgreen olives or black olivesany kind
2-3sprigsflat leaf parsleychopped
Instructions
Preheat oven to 350F/180C.
Sprinkle chicken thighs with Spanish paprika and salt on both sides and brown in a skillet until golden but not cooked all the way through. Cook in batches to avoid overcrowding. Remove from the pan and set aside until needed.
To the same pan add the chopped onion, sliced red peppers, sliced garlic and cook over low heat for 5 minutes. Add the smoked paprika and thyme (leaves only) and cook for 5 minutes longer.
Pour in canned chopped of whole tomatoes, water, red wine vinegar and a pinch of salt, turn the heat up and bring to a boil, then turn the heat down and let the sauce simmer for 10 minutes until it’s thick. Stir in olives and white beans.
Next put chicken on top of the sauce and bake uncovered in the preheated oven for 35-40 minutes. Sprinkle with chopped parsley and serve over rice.