Spanish Chicken and Chestnut Rice Pot | Savory One-Pot

Peel and finely dice the onion and garlic cloves. Roughly chop the precooked chestnuts. Pat the chicken thighs dry and season all over with a little fine table salt and freshly ground black pepper.

Heat the extra virgin olive oil in a large, heavy pot or deep braising pan. Brown the chicken thighs over medium to high heat on both sides for about 6–8 minutes until golden brown, then remove and set aside.

In the remaining cooking fat, sauté the diced onion for about 3 minutes until translucent. Add the garlic and smoked paprika and sauté, stirring constantly, for 1 minute until fragrant. Then stir in the canned chopped tomatoes.