Braised Chicken Thighs With Tomatoes And Smoked Paprika

• 8 bone-in chicken thighs, skin removed
• 1 1/2 teaspoons kosher salt, divided
• fresh coarse ground black pepper
• 1 tablespoon olive oil
• 2 large sweet onions, thinly sliced
• 2 large carrots, sliced on the bias into 1/2-inch rounds
• 2 garlic cloves, minced
• 2 bay leaves
• 1/4 cup dry sherry
• 1 tablespoon spanish smoked paprika (or pimenton)
• 1 1/2 teaspoons ground dried ancho chile powder
• 1 teaspoon dried Mexican oregano, crumbled
• 1/4 teaspoon cayenne pepper
• 1 (28 ounce) can peeled tomatoes with juice

1. Trim excess fat from chicken thighs and season with 1 teaspoon salt and pepper.
2. Heat oil in a Dutch oven or deep ovenproof skillet over medium-high heat. Add half the chicken and cook until golden brown, 4 to 5 minutes on each side. Transfer to a plate. Cook remaining chicken and transfer to plate. Combine onions and carrots in pan. Add remaining salt and saute about 6 minutes. Add garlic, bay leaves and sherry; cook 2 minutes, scraping pan to loosen browned bits. Add paprika, chili powder, oregano and cayenne and stir until vegetables are coated with spices.
3. Preheat oven to 325u0b0F.
4. Add tomatoes (using your fingers to break them up) and their juice and cook 2 minutes. Return chicken to pan; cover and bake 2 1/2 hours. Serves 4.

chicken, kosher salt, ground black pepper, olive oil, sweet onions, carrots, garlic, bay leaves, sherry, spanish smoked paprika, ground dried ancho chile powder, oregano, cayenne pepper, tomatoes

Taken from www.food.com/recipe/braised-chicken-thighs-with-tomatoes-and-smoked-paprika-361477 (may not work)