Photo: Julie Bidwell; Styling: Stephanie Hanes
Prep Time
10 Mins
Cook Time
1 Hour
Yield
Serves: 6

Use leftover tomato paste to create tasty Chicken Thighs Paprika for dinner—and it's ready in just 10 minutes.

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

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

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