Easy Paprika Chicken with Tomatoes

Preheat oven to 425ºF. Pat the chicken dry and season all over with salt and pepper. In an ovenproof skillet, heat the neutral cooking oil over medium-high until very hot. Add the chicken, skin-side down, and cook for 5-6 minutes until golden brown and very crispy. Flip and cook an additional 2-3 minutes. Transfer to a plate.

Drain and discard all but 1 tablespoon of fat in the skillet.

Add the butter to a small sauce pan. Turn the heat to medium. Cook, stirring occasionally, until the butter begins to deepen in color and has a nutty, aromatic smell. Once the butter browns, turn off the heat and pour the butter into a heatproof bowl. Allow the butter to cool for about 5-10 minutes while the chicken cooks.

After 10 minutes, add the paprikas, crushed red pepper, and garlic powder and stir to combine. Set aside.

Turn the skillet to medium heat. Add the diced onion and diced potato and cook for 6-7 minutes until the potato turns golden-brown.

Add the tomatoes and season with salt and pepper. Cook for 4-5 minutes or until they begin to soften slightly. Turn off the heat.

Nestle the chicken thighs into the tomatoes. Pour the paprika butter over the entire dish, ensuring that the chicken is well coated with the butter.

Transfer to the oven and bake for 20-25 minutes or until an instant-read thermometer reaches 165ºF.

Remove the skillet from the oven and transfer to the stove. Transfer the chicken thighs to a plate.

Turn the heat on the skillet to medium. Once bubbly, add the arugula and a sprinkle of salt and pepper, if needed. Stir to incorporate and cook for about 5 minutes or until the arugula is wilted. Turn off the heat.

Divide the tomatoes and arugula over cooked rice, if desired, and serve with the chicken thighs on top. Enjoy!