Chicken Paprika

Recipes that work best for teardroppers

Chicken Paprika

Postby Mike B » Mon Nov 14, 2011 9:34 pm

8 chicken thighs
3 tbsp oil
1 medium onion, thinly sliced
1 tsp pepper
1 tsp salt
1 tbsp + 1 tsp paprika
2 tsp minced garlic
1/2 cup flour
1 can chicken broth
1 pint sour cream
12" or 14" Dutch oven

Remove some of the fat from the chicken thighs, but leave the skin on. In a bowl, mix the flour, salt, pepper and 1 tablespoon paprika together.

In the Dutch oven, heat the oil and sauté the onion slices until they are limp. Remove the onions, then coat each chicken thigh with the flour mixture and sauté them until they are brown. Remove the oil and rendered chicken fat. Add the onions, chicken broth and garlic. Salt and pepper to taste, then cover the Dutch oven and cook at 350° F for 40 minutes or until the chicken is thoroughly cooked. Mix one teaspoon paprika into the sour cream, then add it to the chicken and mix. Cook another 10 minutes.

Serve this with either rice or noodles. I prefer Basmati rice because of its nutty flavor.

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Mike
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Mike B
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