Spicy Braised Chicken with Tomato and Spinach

Method

1. Optional finishing: Zest of 1 lemon or a splash of red wine vinegar Fresh parsley or basil for garnish
2. Sear the chicken: Pat chicken dry and season with salt, pepper, smoked paprika, and chili powder. Heat olive oil in your skillet over medium-high heat. Sear chicken skin-side down until golden brown (5–6 minutes), then flip and brown the other side. Remove and set aside.
3. Make the sauce: In the same skillet, add another tablespoon of olive oil. Sauté onion until soft (3–4 minutes), then stir in garlic and chili flakes. Add tomato paste and cook 1 minute until darkened. Pour in crushed tomatoes and broth. Stir in oregano. Season to taste.
4. Braise the chicken: Nestle chicken back into the skillet, skin-side up. Cover partially with a lid or foil and reduce heat to medium-low. Simmer for 25–30 minutes, flipping once, until chicken is fully cooked and tender.
5. Add the spinach: Stir in spinach during the last 5 minutes of cooking, allowing it to wilt into the sauce.
6. Finish and serve: Taste and adjust seasoning. Brighten with lemon zest or a splash of red wine vinegar. Garnish with herbs and serve hot with crusty bread, rice, or polenta to soak up the spicy tomato sauce.