Chicken Paprika with Sour Cream
By
Carol Perricone
@coolbaker1
8
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 completely... it is still yummy!
Blue Ribbon Recipe
A delicious chicken recipe for tonight's dinner. This takes a little time to cook, but it's so easy and very tasty. Serrano chilis definitely bring the heat, but the sour cream adds a tang and creaminess. Chopped parsley on top for a pop of fresh flavor and you have a fantastic dish.
Ingredients
-
8chicken thighs, bone in-skin on (you may use skinless and boneless thighs if you want)
-
1 mediumonion, finely chopped
-
1-2Serrano chilis, stemmed, seeded and thinly sliced (I use 1 chili)
-
2 clovegarlic, minced
-
1/2 tspsweet paprika
-
pinchof cayenne pepper or to taste
-
1 cchicken stock
-
1/3 csour cream
-
2 Tbspfresh flat-leaf parsley, chopped
-
·kosher salt
-
·olive oil, extra virgin
How to Make Chicken Paprika with Sour Cream
- Heat 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.
- Cook onion, chilis, garlic, and 1/4 tsp salt in pan drippings for about 3-4 minutes, stirring until tender. Stir in paprika and cayenne pepper, cook 1 minute.
- Add 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.
- Transfer chicken to a serving dish. Reduce heat to low, whisk the sour cream in pan drippings and cook until warm. Do not let the mixture boil. Spoon sauce around chicken, and sprinkle with parsley.
Enjoy!
About Chicken Paprika with Sour Cream
Course/Dish: Other Main Dishes
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Gluten-Free Wheat Free
Other Tag: Quick & Easy
