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chicken paprika with sour cream

(3 ratings)
coolbaker1 avatar
Blue Ribbon Recipe by
Carol Perricone
@coolbaker1
Massapequa Park, NY

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.

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 @kitchencrew
►
(3 ratings)
yield 4 -6
prep time 5 Min
cook time 55 Min
method Stove Top

Ingredients For chicken paprika with sour cream

  • extra virgin olive oil
  • 8
    bone-in, skin-on chicken thighs
  • kosher salt
  • 1 md
    onion, finely chopped
  • 1-2
    Serrano chilis, stemmed, seeded, and thinly sliced (I use 1)
  • 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
    chopped fresh flat-leaf parsley

How To Make chicken paprika with sour cream

  • Chicken thighs cooking in a skillet.
    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.
  • Onions, chilis, garlic, and spices cooking in the skillet.
    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.
  • Adding chicken thighs back to the skillet with chilis and spices.
    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.
  • 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!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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