The kind of American Comfort plate you make on repeat. smoked paprika, a proper smoke, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the smoked paprika elements, and pat the chicken thigh dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken thigh. Cook low with a little smoke until burnished and infused, resting before slicing.
Stir in the smoked paprika and the rest of the smoked paprika flavours, letting them cook out for a minute until fragrant.
Add the carrots along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
American Comfort
Members
A skillet take on Black Bean Bites, built on brown sugar and bourbon and finished the way we...
American Comfort
Members
Weeknight-friendly Lentil Bites with the smoked paprika we come back to again and again. Big...
American Comfort Our tested Braised Salmon Bowl: smoky, generous, and balanced with brown sugar and bourbon....
American Comfort
Members
This American Comfort Skewers leans on maple and mustard to do the heavy lifting. We steam the...