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Chicken Thighs Paprika

Photo: Julie Bidwell; Styling: Stephanie Hanes
Prep time 10 mins
Cook time 1 hr
Yield Serves: 6
Use leftover tomato paste to create tasty Chicken Thighs Paprika for dinner—and it's ready in just 10 minutes.

Ingredients

  • 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

Nutrition Information

  • calories 578
  • fat 43 g
  • satfat 13 g
  • protein 41 g
  • carbohydrate 5 g
  • fiber 1 g
  • cholesterol 198 mg
  • sodium 479 mg

How to Make It

  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.