One-Pot Cumin & Smoked Paprika Chicken With Potatoes Recipe
This delicious meal combines tender chicken thighs with flavorful spices, hearty potatoes, and vibrant bell peppers for a satisfying and easy-to-make dinner. The blend of cumin, smoked paprika, and other seasonings creates a rich and aromatic coating for the chicken, while the potatoes and veggies cook together to perfection. Enjoy this comforting dish that is sure to impress your taste buds!
— Constant Cookbook
Ingredients
- 1 1/2 tsp ground cumin
- 1 1/2 tsp smoked paprika
- 1 tsp (packed) brown sugar
- 1/2 tsp ground coriander
- 1 tsp kosher salt, divided
- 1/4 tsp ground pepper
- 1/8 tsp cayenne pepper
- 2 1/2 tbsp olive oil
- 8 boneless, skinless chicken thighs
- 1 3/4 lb. red-skinned potatoes, cut into 1/4-inch slices
- 1 red bell pepper, diced
- 1 shallot, diced
- 3/4 cup low-sodium chicken broth
- 1/4 cup minced flat-leaf parsley
Instructions
- In a small bowl, combine cumin, smoked paprika, brown sugar, coriander, ½ teaspoon salt, pepper, cayenne and 1½ tablespoon olive oil. Rub the spice mixture over the chicken thighs. Set aside.
- In a large bowl, combine potatoes, ½ tsp salt, red bell pepper, shallot and 1 tablespoon olive oil.
- Heat a large nonstick skillet over medium-high heat. Add the potato mixture to the skillet and cook for about 5 minutes, stirring occasionally.
- Add the chicken broth, cover the skillet, reduce heat to medium-low, and simmer for 5 minutes. Uncover and nestle the chicken thighs into the potato mixture.
- Cover and cook for approximately 20 minutes, or until the chicken is cooked through and the potatoes are tender. Sprinkle with the parsley. Serve.
Cook Time
30M
Prep Time
PT15M
Yield
8 chicken thighs + 2 2/3 cup potato mixture
Nutrition
- Serving Size: 1 Chicken thigh + 1/3 C Potato Mixture
- Calories: 258 kcal
- Carbohydrate Content: 20.6 g
- Protein Content: 23 g
- Fat Content: 8.4 g
- Saturated Fat Content: 1.6 g
- Cholesterol Content: 75.5 mg
- Sodium Content: 292.7 mg
- Fiber Content: 4.2 g
- Sugar Content: 1.7 g
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