Little Red Chicken
Savor the rich, bold flavors of "Little Red Chicken," a one-skillet masterpiece featuring tender, bone-in chicken thighs simmered to perfection in a vibrant tomato-based sauce with a spicy kick of red chili flakes. This comforting dish combines the earthy warmth of paprika and cumin with the lusciousness of caramelized onions, garlic, and tomato paste, creating a velvety sauce that clings to every bite. Finished with a fresh sprinkle of parsley and a squeeze of zesty lemon, it’s a feast for both the eyes and the palate. Perfect for weeknight dinners or casual entertaining, this recipe is ready in just under an hour and pairs beautifully with crusty bread, fluffy rice, or creamy mashed potatoes for an irresistible meal.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 4 pieces garlic cloves, minced
- 3 tablespoons tomato paste
- 1 cup crushed tomatoes (canned)
- 1 cup chicken stock
- 0.5 teaspoon red chili flakes
- 2 tablespoons fresh parsley, chopped
- 4 pieces lemon wedges (for serving)
Instructions
Pat the chicken thighs dry with paper towels. Season both sides with salt, black pepper, 1 teaspoon paprika, and ground cumin.
Heat a large skillet or Dutch oven over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter.
Once the butter melts, add the chicken thighs skin-side down. Sear until golden brown and crispy, about 5-6 minutes. Flip and cook for another 3-4 minutes on the other side. Remove the chicken and set aside.
In the same skillet, reduce the heat to medium. Add the remaining olive oil and butter. Stir in the chopped onion and cook until softened and lightly golden, about 4-5 minutes.
Add the minced garlic and the remaining teaspoon of paprika. Stir for 30 seconds until fragrant.
Mix in the tomato paste, cooking for 1-2 minutes until it darkens slightly. Then, pour in the crushed tomatoes and chicken stock. Stir to combine.
Add the red chili flakes and bring the sauce to a gentle simmer. Return the chicken thighs to the skillet, nestling them into the sauce.
Cover the skillet and simmer on medium-low heat for 25-30 minutes, or until the chicken is cooked through and tender. (The internal temperature should reach 165°F/74°C.)
Taste the sauce and adjust seasoning with more salt or pepper, if needed.
Sprinkle the dish with fresh parsley before serving. Squeeze lemon wedges over the chicken for a tangy finish.
Serve warm with crusty bread, rice, or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
2638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.4 g | 253% | |
| Saturated Fat | 58.2 g | 291% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 812 mg | 271% | |
| Sodium | 3577 mg | 156% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 24.4 g | ||
| Protein | 184.5 g | 369% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 320 mg | 25% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 3284 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
