Careme

Location: Fred Meyer - Bellevue (2041 148Th Ave Ne)

Broiled Paprika-Tomato Chicken Thighs with Garlicky Lacinato Kale

Weeknight comfort with a Mediterranean soul: tender chicken thighs simmer briefly with tomatoes, garlic, and a smoky-sweet spice mix, then finish under the broiler for crisp edges. Served with garlicky sautéed kale so you get that cozy sauce-and-greens combo that feels both hearty and fresh.

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Ingredients

  • Simple Truth® Naturalˆ Boneless & Skinless Fresh Chicken Thighs (or Boneless Skinless Fresh Chicken Thighs) 1 lb (8–10 oz cooked for 2) $4.99 per 1 lb (or $4.49 per 1 lb)
  • Simple Truth Organic® Roma Tomatoes 12–14 oz, chopped (or crushed by hand) $2.99 per 16 oz
  • Organic Lacinato Kale (or Organic Kale) 1 bunch, stems removed, sliced $2.79 per 1 ct/lb
  • Organic Jumbo Yellow Onions 1 small onion, diced $1.49 per 1 lb
  • Simple Truth Organic® Garlic Bulbs (or Organic Garlic) 3 cloves, minced $1.99 per 3 ct (or $6.99 per 1 lb)
  • Fresh Potatoes: Organic Yukon Gold Potatoes (optional starch add-on) If you want a starch: 8–10 oz, cubed and microwaved/boiled (optional) $3.99 per 3 lb
  • Pantry staples (not in sale list) Olive oil (2 tbsp), smoked paprika (1 tsp), ground cumin (1/2 tsp), dried oregano (1 tsp), chili flakes (optional), salt, black pepper, chicken broth/water (1/2 cup), lemon (optional)

Instructions

  1. Prep: dice 1 small onion; mince 3 garlic cloves. Chop 12–14 oz Roma tomatoes. Strip stems from 1 bunch kale and slice leaves.
  2. Season chicken: pat 1 lb boneless skinless chicken thighs dry. Season with 1 tsp smoked paprika + 1/2 tsp cumin + 1 tsp oregano + 3/4 tsp salt + black pepper (and a pinch of chili flakes if you like heat).
  3. Sear chicken (stove): heat a large oven-safe skillet over medium-high. Add 1 tbsp olive oil. Sear thighs 3 minutes per side until browned (they don’t need to be cooked through yet). Transfer to a plate.
  4. Build the sauce (stove): reduce heat to medium. Add 1 tbsp olive oil if pan is dry. Add diced onion + a pinch of salt and cook 3 minutes. Add minced garlic and cook 30 seconds. Add chopped Roma tomatoes + 1/2 cup broth/water, scraping up browned bits. Simmer 5 minutes to thicken slightly.
  5. Finish chicken in sauce (oven/broiler): nestle seared thighs back into the tomato sauce. Simmer on stove 6–8 minutes until chicken hits 165°F. For crispy edges, slide skillet under the broiler 2–3 minutes (watch closely).
  6. Sauté kale (stove): while chicken finishes, heat a second pan over medium-high with 1 tsp olive oil. Add sliced kale + 2 tbsp water + pinch of salt. Cover 2 minutes to steam, then uncover and sauté 2–3 minutes. Stir in 1 minced garlic clove if you reserved one, or add a squeeze of lemon at the end (optional).
  7. Serve: spoon tomato-pan sauce over chicken. Plate garlicky kale on the side. If you want extra starch, serve with quick potatoes or crusty bread (not listed) to mop the sauce.

Health notes: ~600–750 kcal per serving. Healthiness: High-Medium. Dark-meat chicken is satisfying; kale adds fiber and micronutrients. Keep added oil moderate and use skinless thighs for a lighter dish.

Drink pairing: Tomato + warm spices + savory chicken loves a red with bright acidity and not too much oak. Reach for an Italian-style Sangiovese/Chianti, a Grenache-based blend, or a lighter WA Cabernet Franc. If you prefer white, a richer (but still fresh) Chardonnay without heavy oak can work.

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You asked

Can I hide cream we the potatoes

Careme

Yes—you can add cream to the potatoes. How to do it (for 8–10 oz potatoes / 2 servings): - After draining, return potatoes to the hot pot to steam-dry 30–60 seconds. - Add 1–2 tbsp cream (or half-and-half). Start with 1 tbsp, mash, then add more only if needed. - Add 1 tbsp butter (optional but helps) + salt/pepper to taste. - Warm the cream first (microwave 10–15 seconds) so the potatoes stay hot and absorb it better. Tip: Don’t add cream while the potatoes are still wet, or they can get loose/watery instead of creamy.

You asked

Can I mix petite reds potatoes in with the Yukon gold's?

Careme

Yes—petite red potatoes mix great with Yukon Golds. Notes to make it work well: - Cut to the same size: cube the Yukons and petite reds into similar 3/4–1 inch pieces so they finish together. - Cooking time: reds can take 1–3 minutes longer than Yukons. If your red pieces are a bit bigger, start them in the pot 2 minutes before adding the Yukons (or just cut reds slightly smaller). - Texture: Yukon Golds mash creamier; reds stay a bit firmer/waxier. For a smoother mash, mash the Yukons first, then fold in the red pieces (or only lightly mash overall for a rustic texture). - Salt well: mixed potatoes taste best with well-salted water and a final taste/adjust after draining.

You asked

Can you give me instructions for the potatoes?

Careme

Potato option (serves 2) – quick, sauce-friendly Yukon Golds Ingredients - 8–10 oz Organic Yukon Gold potatoes, cut into 3/4–1 inch cubes - Salt - 1 tbsp butter or 1 tbsp olive oil - Black pepper (optional) - 1 small garlic clove, minced (optional) Method (stove) 1) Put potato cubes in a small pot and cover with cold water by 1 inch. Salt the water well. 2) Bring to a boil, then reduce to a steady simmer. Cook 10–12 minutes, until a knife slides in easily. 3) Drain thoroughly, then return potatoes to the hot pot for 30 seconds to steam off excess water. 4) Add butter/olive oil (and garlic if using). Mash lightly with a fork or potato masher, leaving it rustic. Add a splash of water/broth if you want it creamier. 5) Taste and adjust salt/pepper. Shortcut (microwave) 1) Cube potatoes and put in a microwave-safe bowl with 2 tbsp water + a pinch of salt. Cover. 2) Microwave 4 minutes, stir, then 2–4 minutes more until tender. 3) Drain any water, then toss with butter/olive oil, salt, and pepper.

You asked

Can you describe crushing the tomatoes more?

Careme

If you don’t want to chop the Roma tomatoes, you can “hand-crush” them so they break down into a chunky, saucey texture fast. How to crush Roma tomatoes (2 easy ways) 1) In a bowl (cleanest) - Core the tomatoes (cut out the tough stem end). - Cut each tomato into quarters (or rough chunks). - Put them in a medium bowl. - Use your clean hand to squeeze each piece firmly so it bursts and releases juice/seeds. Keep squeezing until you have a mix of small chunks + lots of juice (think “chunky crushed tomatoes,” not purée). - Add everything (juice, seeds, pulp) to the pan. 2) Right in the pan (fastest, a bit splattery) - Add whole cored or halved tomatoes to the hot onion/garlic. - Use a potato masher or the back of a wooden spoon to press down until they burst. - Stir and keep mashing lightly until mostly broken down. Tips - Romas are less juicy than round tomatoes, so if the pan looks dry after crushing, add a splash more broth/water. - Want a smoother sauce? Crush more aggressively and simmer 2–3 minutes longer; for chunkier sauce, crush less and simmer briefly.

Planned by Careme.