Chicken Thighs Paprika

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.

Yield: Serves: 6
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Recipe Time

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Prep Time:

Nutritional Information

Amount per serving
  • Calories: 578
  • Fat: 43g
  • Saturated fat: 13g
  • Protein: 41g
  • Carbohydrate: 5g
  • Fiber: 1g
  • Cholesterol: 198mg
  • Sodium: 479mg

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

Preparation

  1. 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. 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. 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. 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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