Chicken Thigh Scramble in smoked paprika and garlic

Prep everything first: chop the aromatics, measure the smoked paprika and garlic elements, and pat the chicken thigh dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the chicken thigh. Roast in the hot oven, turning halfway, until golden at the edges and tender.

Stir in the sherry vinegar and the rest of the smoked paprika and garlic flavours, letting them cook out for a minute until fragrant.

Add the peas along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.