John Myers
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Chicken Thighs, Potato and Bean Pan and Paprika Vegetables
The perfect chicken thighs, potato and bean pan and paprika vegetables recipe with a picture and simple step-by-step instructions.
Chicken thighs:
- 2 size Chicken thighs with part of the breast
- 1 tsp Cumin
- 0,5 tsp Cayenne pepper
- 1 tsp Hot peppers hot
- 2 tsp Garlic powder
- 1 pinch Nutmeg
- 1 tsp Salt
- 3 tbsp Olive oil
Potato and Bean Pan:
- 300 g Waxy potatoes
- 150 g Green beans (TK), cut into pieces
- 90 g Bacon strips
- 1 size Onion red
- 1,5 tbsp Sunflower oil
- Salt pepper
- Tabasco, amount to taste
- 0,5 tsp Hot peppers hot
- 2 tbsp Chives rolls
Paprika vegetables:
- 300 g Colorful peppers
- 2 size Garlic cloves
- 3 Rods Spring onions
- 2 tbsp go. Chives rolls
- 2 tbsp Tomato paste
- 2 tbsp Paprika pulp (Ajvar)
- Pepper, salt, sugar
- 2 tbsp Olive oil
Preparation of chicken thighs:
- Wash thighs COLD, dry with paper towels. Mix a marinade from the spices and oil. Place the legs in a small, heat-resistant dish, coat them well with the marinade on all sides and let them marinate until all other work is done.
Preparation of the potato and bean pan:
- Peel the potatoes, cut into approx. 1 cm cubes, cook in salted water until slightly firm to the bite, drain and keep ready in a bowl. Boil the beans in salted water for approx. 2 minutes, drain them and pour them into ice water. If necessary, cut the bacon strips a little smaller. Peel the onion, dice it into small pieces. Cut the chives into small rolls.
Preparation of paprika vegetables:
- Wash and core the peppers and cut into bite-sized pieces. Skin the garlic, finely chop. Clean the spring onions. Roll the greens into wide rolls, halve the onions and cut into slices. Cut the chives into rolls.
Completion:
- Preheat the oven to 220 ° O / bottom heat. When it has reached its temperature, slide the pan with the chicken thighs on the 2nd rail from below. The cooking time is 30 – 40 minutes. But if you want to be on the safe side, you can measure the core temperature close to the bone after 30 minutes. It should be 80 °. Then decide on another cooking time.
- After about half of the cooking time, heat a pan running parallel to the legs and fry the bacon cubes. Shortly afterwards add the onion cubes and fry them briefly. Add the sunflower oil to the frying fat of the bacon, reduce the heat a little and slowly fry first the potatoes and then the well-drained beans. Season everything vigorously and finally fold in the chives.
- While the potatoes and beans are frying, heat the olive oil in another pan and immediately add all of the paprika vegetables and toss in them. Stir in tomato paste and ajvar, simmer for approx. 3 minutes over medium heat and season with pepper, salt and sugar. The vegetables should still be very slightly crunchy and not overcooked. At the very end, fold in the chives.
- When the legs have reached their core temperature in the meantime, everything can be served.
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