POLLO con Salsa de ESPARRAGOS en un Toque | Abelca

Preheat the oven to 400°F (200°C).

Season the chicken thighs with salt, black pepper, and paprika.

Heat olive oil in a large oven-safe skillet over medium-high heat.

Add the chicken thighs skin-side down and sear until golden brown, about 5-7 minutes.

Remove the chicken from the skillet and set aside.

In the same skillet, add chopped onion and minced garlic; sauté until translucent, about 3-4 minutes.

Add diced potatoes and cook for 5 minutes, stirring occasionally.

Pour in chicken broth and squeeze in lemon juice; stir to combine.

Return the chicken thighs to the skillet, skin-side up.

Add asparagus, bay leaves, and red pepper flakes around the chicken.

Transfer the skillet to the preheated oven and roast for 25-30 minutes.

Check that the chicken reaches an internal temperature of 165°F (74°C).

Remove from the oven and let rest for 5 minutes.

Garnish with fresh parsley before serving.

Spice Level:

Allergens