Paprika Chicken
If you're craving a comforting, old-fashioned chicken dish, this is it. Rendering the fat from the chicken skin gives the sauce its rich flavor.
Notes· Chicken can be prepared, without the sour cream, 2 days ahead and cooled, uncovered, before chilling, covered.
Makes6 servings
Cooking Methodbraising
CostInexpensive
Total Timeunder 1 hour
Make Ahead RecipeYes
Kid FriendlyYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationpeanut free, soy free
Mealdinner
Moodblue
Taste and Textureherby, juicy, meaty, savory, spiced
Ingredients
- 8 chicken thighs with skin and bones (2 1/4 lb)
- 1 tablespoon olive oil
- 2 cups finely chopped onion
- 1/4 teaspoon salt
- 2 tablespoons paprika
- 1 (14-oz) can whole tomatoes, drained
- 1/2 cup chicken broth or water
- 1 1/2 teaspoons all-purpose flour stirred together with 1 tablespoon water
- 2 tablespoons sour cream, plus additional for serving
- 2 tablespoons chopped fresh parsley (optional)
- Egg noodles or rice (optional)
Instructions
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Preparation
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Pat chicken dry. Remove skin and reserve. Heat oil in a 5-quart heavy pot over moderate heat until hot, then cook skin until it renders about 1/4 cup fat. Discard skin with a slotted spoon.
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Cook onion with salt in fat in pot over moderately high heat, covered, stirring occasionally and reducing heat if necessary, until onion is very tender but not browned, about 5 minutes.
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Add paprika and cook, stirring, 1 minute. Stir in tomatoes and broth, stirring vigorously to break up tomatoes. Add chicken and simmer, covered, stirring occasionally, 10 minutes. Simmer, uncovered, until chicken is just cooked through, 5 to 10 minutes longer.
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Stir flour mixture and stir into sauce. Simmer, stirring, until sauce is slightly thickened, about 2 minutes.
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Remove from heat, then season with salt and stir in 2 tablespoons sour cream. Serve, sprinkled with parsley, over noodles or rice, with additional sour cream on the side.
2004 Condast Publications
