chicken paprika with sour cream

Name: Chicken Paprika with Sour Cream
Prep time: 5 min
Cook time: 55 min
Yield: 4
Cuisine: American
Ingredients: - extra virgin olive oil; 8 - bone-in, skin-on chicken thighs; - kosher salt; 1 medium onion, finely chopped; 1-2 - Serrano chilis, stemmed, seeded, and thinly sliced (I use 1); 2 clove(s) garlic, minced; 1/2 teaspoon(s) sweet paprika; pinch(es) of cayenne pepper or to taste; 1 cup(s) chicken stock; 1/3 cup(s) sour cream; 2 tablespoon(s) chopped fresh flat-leaf parsley

(3 RATINGS)

1.10K Pinches 15 Photos

Carol Perricone

Massapequa Park, NY

Updated on Aug 10, 2017

This is 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! This recipe uses bone-in, skin-on chicken thighs, but you can use boneless skinless if you want.

Rate

Blue Ribbon Recipe

This is a delicious chicken recipe for tonight's dinner. It takes a little time to cook, but it's so easy and very tasty. Serrano chilis bring some heat, but the sour cream adds a cool tang and some creaminess. Chopped parsley on top finishes with fresh flavor and results in a fantastic dish.

— The Test Kitchen

prep time 5 Min

cook time 55 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

- extra virgin olive oil
8 - bone-in, skin-on chicken thighs
- kosher salt
1 medium onion, finely chopped
1-2 - Serrano chilis, stemmed, seeded, and thinly sliced (I use 1)
2 cloves garlic, minced
1/2 teaspoon sweet paprika
pinch of cayenne pepper or to taste
1 cup chicken stock
1/3 cup sour cream
2 tablespoons chopped fresh flat-leaf parsley

How To Make chicken paprika with sour cream

Step 1

Heat the olive oil in a large, deep skillet. Sprinkle the chicken with kosher salt and arrange skin side down in the skillet. Reduce the heat to medium and cook 20-25 minutes, until a dark, golden brown, turning chicken once after 15 minutes. Transfer the chicken to a plate.

Step 2

Cook the onion, chilis, garlic, and 1/4 tsp salt in the pan drippings for about 3-4 minutes, stirring until tender. Stir in the paprika and cayenne pepper; cook 1 minute.
Step 3

Add the chicken stock and bring the mixture to a boil; return the chicken to the skillet. Reduce the heat and simmer, partially covered, for 20 minutes or until the chicken is done.
Step 4

Transfer the chicken to a serving dish. Reduce the heat to low, whisk the sour cream into the pan drippings, and cook until warm. Do not let the mixture boil. Spoon the sauce around the chicken, and sprinkle with parsley. Enjoy!
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