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

Recipe by MyRecipes January 2014

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Credit: Julie Bidwell; Styling: Stephanie Hanes

Recipe Summary

prep:
10 mins
cook:
1 hr
total:
1 hr 10 mins
Yield:
Serves: 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

Nutrition Facts

578 calories; fat 43g; saturated fat 13g; protein 41g; carbohydrates 5g; fiber 1g; cholesterol 198mg; sodium 479mg.
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