Chicken Paprika with Sour Cream
Ingredients
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8 chicken thighs, bone in-skin on (you may use skinless and boneless thighs if you want)
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1 medium onion, finely chopped
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1-2 Serrano chilis, stemmed, seeded and thinly sliced (I use 1 chili)
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2 clove garlic, minced
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1/2 tsp sweet paprika
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pinch of cayenne pepper or to taste
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1 c chicken stock
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1/3 c sour cream
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2 Tbsp fresh flat-leaf parsley, chopped
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·kosher salt
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·olive oil, extra virgin
How to Make Chicken Paprika with Sour Cream
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Heat olive oil in a deep, large skillet. Sprinkle chicken with kosher salt and arrange skin side down in skillet. Reduce heat to medium and cook 20-25 minutes, until dark, golden brown, turning chicken once after 15 minutes. Transfer chicken to a plate.
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Cook onion, chilis, garlic, and 1/4 tsp salt in pan drippings for about 3-4 minutes, stirring until tender. Stir in paprika and cayenne pepper, cook 1 minute.
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Add chicken stock and bring mixture to a boil; return chicken to skillet. Reduce heat and simmer, partially covered for 20 minutes or until chicken is done.
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Transfer chicken to a serving dish. Reduce heat to low, whisk the sour cream in pan drippings and cook until warm. Do not let the mixture boil. Spoon sauce around chicken, and sprinkle with parsley.
Enjoy!
