Freezer-friendly · Recipe
Chicken Thighs in Tomato-Paprika Sauce
Marinate today. Bake anytime this quarter.
Marinated chicken thighs baked in a rich tomato-paprika sauce — ready to cook straight from frozen. Store in the freezer for up to 3 months; thaw in the fridge before cooking and remove the marinade beforehand.
Freezer notes
Can you freeze Chicken Thighs in Tomato-Paprika Sauce?
Yes — Chicken Thighs in Tomato-Paprika Sauce freezes well: freeze it raw, it keeps up to 3 months in the freezer, about 2 days in the fridge.
How to freeze Chicken Thighs in Tomato-Paprika Sauce
Marinate the thighs, drain the excess marinade, then freeze flat in bags for up to 3 months.
How to reheat Chicken Thighs in Tomato-Paprika Sauce
Thaw overnight in the fridge, then bake at 200°C / 400°F for 30-35 minutes, turning once.
The one thing a label can't tell you is when you froze it. Label it properly — or let Expireless hold the date for you.
Ingredients
- 1000 g chicken thighs
- 150 g tomato paste
- 10 g Tabasco or other hot sauce (optional)
- 3 g spice mix (smoked paprika, garlic, sweet paprika)
- apple cider vinegar
- 10 ml olive oil
- to taste salt and pepper
Method
- Add all ingredients to the chicken thighs and mix well. Marinate for 2–4 hours in the fridge, then either cook immediately or transfer to freezer bags.
- Place the marinated thighs on a baking tray lined with parchment, or in a greased baking dish, and bake at 200°C for 30–35 minutes, turning once so both sides brown.
Equipment
- baking tray
- parchment paper
- freezer bags
Nutrition per serving
| Calories | 340 kcal |
|---|---|
| Protein | 30 g |
| Fat | 22 g |
| Carbs | 6 g |
Estimated. These numbers are calculated from the ingredient list, not lab-measured — treat them as a ballpark, not a label.
Cook once, eat twice
The date you froze it is the part you'll forget
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