Chicken Paprika with Sour Cream

Name: Chicken Paprika with Sour Cream
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4-6
Cuisine: American
Ingredients: 8 chicken thighs, bone in-skin on (you may use skinless and boneless thighs if you want); 1 medium onion, finely chopped; 1-2 Serrano chilis, stemmed, seeded and thinly sliced (I use 1 chili); 2 clove garlic, minced; 1/2 tsp sweet paprika; pinch 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

By Carol Perricone
@coolbaker1

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. The Test Kitchen

Rating:

★★★★★ 1 vote5

Comments:

14 Comments

Serves:

4-6

Prep:

20 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

Add to Grocery List

8

chicken thighs, bone in-skin on (you may use skinless and boneless thighs if you want)
1 medium

onion, finely chopped
1-2

Serrano chilis, stemmed, seeded and thinly sliced (I use 1 chili)
2 clove

garlic, minced
1/2 tsp

sweet paprika
pinch

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

How to Make Chicken Paprika with Sour Cream

Step-by-Step

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!