Chicken Paprika with Sour Cream

Carol Perricone


A delicious family recipe that is always a hit. Pretty and tasty enough to serve to dinner guests.
It has a little kick to it from serrano chiles, and you can add more or less, or leave them out is still yummy!

☆☆☆☆☆ 0 votes
20 Min
45 Min
Stove Top


chicken thighs, bone in-skin on. (you may use skinless and boneless thighs if you want)
1 medium
onion, finely chopped
serrano chiles, stemmed, seeded and thinly sliced (i use 1 chile)
2 clove
garlic, minced
1/2 tsp
sweet paprika
of cayenne pepper or to taste
1 c
chicken stock
1/3 c
sour cream
2 Tbsp
fresh flat-leaf parsley, chopped
kosher salt
olive oil, extra virgin


1Heat olive oil in a deep, large skillet. Sprinkle chicken with kosher salt and arrange skin side down in skillet. Reduce heat to medium, and cook 20-25 minutes, until dark, golden brown, turning chicken once after 15 minutes. Transfer chicken to a plate.
2Cook onion, chiles, garlic, and 1/4 tsp. salt in pan drippings about 3-4 minutes, stirring until tender. Stir in paprika and cayenne pepper, cook 1 minute.
3Add chicken stock and bring mixture to a boil; return chicken to skillet, reduce heat and simmer, partially covered for 20 minutes, or until chicken is done.
4Transfer chicken to serving dish. Reduce heat to low, whisk sour cream in pan drippings and cook until warm, do not let mixture boil. Spoon sauce around chicken, and sprinkle with parsley.


About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Gluten-Free, Wheat Free
Other Tag: Quick & Easy