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Smoky Pan-Braised Chicken Thighs with Tomato-Onion Sauce

Name: Smoky Pan-Braised Chicken Thighs with Tomato-Onion Sauce (Serves 2)
Prep time: 10 min
Cook time: 25 min
Yield: 1 recipe
Ingredients: 4 unit bone-in skin-on chicken thighs; 1 tbsp vegetable oil; 1/2 tsp paprika; 1/4 tsp ground cumin; 1 tsp kosher salt; 1/2 tsp black pepper; 1/2 cup chicken stock; 1/2 unit small onion, sliced; 1/2 cup diced tomatoes; 1 tbsp fresh cilantro, chopped

Prep 10 min Cook 25 min Difficulty 3/5

Smoky pan-braised chicken thighs in a tomato-onion sauce for two, with crisp skin and savory pan sauce.

Why this recipe works

This recipe braises bone-in chicken thighs in a smoky tomato-onion sauce. It yields juicy meat with a crisp skin and a savory pan sauce, perfect for a weeknight dinner for two.

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Recipe guide

This recipe braises bone-in chicken thighs in a smoky tomato-onion sauce. It yields juicy meat with a crisp skin and a savory pan sauce, perfect for a weeknight dinner for two.

Crispy-skinned chicken in a quick, smoky tomato-onion sauce.

Simple one-pan braise
Crispy-skinned thighs every time
Flavorful tomato-onion sauce

Ingredients overview

Serves 2. 8 bone-in skin-on chicken thighs, 1 tbsp vegetable oil, 1/2 tsp paprika, 1/4 tsp ground cumin, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 cup chicken stock, 1/2 small onion (sliced), 1/2 cup diced tomatoes, 1 tbsp fresh cilantro (chopped).

How to brown and braise

Season the thighs. Place skin-side down in a hot skillet with oil; cook 7–9 minutes until skin is crisp. Flip, add onion and tomatoes around the chicken; pour in stock. Bring to a simmer, cover, and cook until internal temp reaches 165°F (74°C).

Finish and serve

Remove lid, simmer 2–3 minutes to reduce sauce. Rest 5 minutes. Serve with chopped cilantro or parsley on top.

Ingredients

4 unit bone-in skin-on chicken thighs

1 tbsp vegetable oil

1/2 tsp paprika

1/4 tsp ground cumin

1 tsp kosher salt

1/2 tsp black pepper

1/2 cup chicken stock

1/2 unit small onion, sliced

1/2 cup diced tomatoes

1 tbsp fresh cilantro, chopped

Instructions

Preheat a heavy skillet over medium heat and add vegetable oil

Season chicken thighs evenly with salt, pepper, paprika, and ground cumin

Place thighs skin-side down and cook until skin is brown and crisp, about 7–9 minutes

Flip thighs and add sliced onion and chopped tomatoes around the chicken

Pour in chicken stock and bring to a gentle simmer, cover and cook until thighs reach 74°C (165°F), about 12 minutes

Remove lid and simmer 2–3 minutes to reduce sauce slightly

Let rest 5 minutes and serve thighs topped with chopped cilantro or parsley

FAQs

Can I make this with boneless chicken thighs? Yes, reduce cooking time to about 8–10 minutes per side and check for doneness.

Can I scale this recipe? Yes, multiply ingredients while keeping the same skillet size; adjust simmer time if needed.

What can replace cilantro? Parsley or chopped green onions work as a substitute.