Argentinian · intermediate
Argentinian Braised Chicken Thighs In Spiced Red Pepper Tuco
Tender chicken thighs simmered gently in a rich, rustic Argentine tomato and roasted red pepper ragu spiced with sweet paprika and warm cumin.
- PREP TIME
- 15 min
- COOK TIME
- 35 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a wide skillet over medium-high heat.
- 02
Season chicken thighs lightly with salt and pepper, then sear in the skillet for 4 minutes per side until golden brown; remove and set aside on a plate.
- 03
Add chopped yellow onion and diced red bell pepper to the same skillet and cook over medium heat for 5 minutes until softened.
- 04
Stir in minced garlic, sweet smoked paprika, and ground cumin, cooking for 1 minute until fragrant.
- 05
Pour in the crushed tomatoes and bring the mixture to a simmer while scraping up browned bits from the skillet bottom.
- 06
Return chicken thighs and accumulated juices to the sauce, cover, reduce heat to low, and braise for 25 minutes until chicken reaches an internal temperature of 165 degrees Fahrenheit.
A LITTLE KITCHEN KNOW-HOW
Pan-Braising
Searing protein first and then slowly simmering it in a seasoned liquid to tenderize the meat while concentrating sauce flavors.
Notes from the kitchen
- Tuco sauce develops deeper flavor if cooked uncovered for the last 5 minutes to reduce slightly.
- Serve over creamy polenta or warm white rice to soak up the aromatic tomato sauce.
- Original home-cooking adaptation inspired by Argentinian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.