Chicken Thighs Paprika

Chicken Thighs Paprika Recipe
Photo: Julie Bidwell; Styling: Stephanie Hanes
Use leftover tomato paste to create tasty Chicken Thighs Paprika for dinner—and it's ready in just 10 minutes.
Serves: 6


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2 tablespoons olive oil
12 bone-in, skin-on chicken thighs
Salt and pepper
1 onion, halved and thinly sliced
2 tablespoons paprika, hot or sweet
1 tablespoon tomato paste
1 cup low-sodium chicken broth
1/2 cup sour cream
12 ounces egg noodles, cooked, optional


Prep: 10 Minutes
Cook: 1 Hours

1. Warm oil in a skillet over medium-high heat. Dry chicken; season with salt and pepper. Working in batches, cook chicken in a single layer until golden, turning once, about 10 minutes total. Remove to a plate. Repeat with remaining thighs.

2. Pour off all but 1 Tbsp. fat. Reduce heat to medium and cook onion, stirring, until softened, about 3 minutes. Add a little broth if onion begins to burn. Stir in paprika, tomato paste and chicken broth.

3. Add chicken to skillet. Bring to a simmer over medium-high heat, cover, reduce heat to medium-low and cook 15 minutes. Remove lid and flip thighs. Turn heat to medium and simmer, uncovered, until chicken is cooked through, 10 to 15 minutes. Remove chicken to a platter.

4. Remove skillet from heat. Whisk in sour cream. Season with salt and pepper. Serve chicken and sauce over noodles, if desired.

Created date

December 2013

Nutritional Information

Calories 578
Fat 43 g
Satfat 13 g
Protein 41 g
Carbohydrate 5 g
Fiber 1 g
Cholesterol 198 mg
Sodium 479 mg