Chicken Paprika
Print recipe| Serves | 4 |
| Inspiration | Better Homes and Garden Cookbook |
Ingredients
- 8 Large skinless chicken thighs
- 4 Tbsp olive oil
- 2 Medium to large onions (medium chop)
- 1 14 oz (398 ml) tin low sodium diced tomatoes
- 1 Tbsp Hungarian paprika
- 1 Tsp salt
- good grinding of pepper
Optional
- 1/2 cup dairy sour cream
Coating
- 1/2 cup all purpose flour
- 1 Tsp salt
- 1 Tsp Hungarian paprika
- 1/4 Tsp grated pepper
Directions
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If using bone-in, skin-on chicken thighs, remove the skin. Mix the coating ingredients together (flour, salt, paprika and pepper). Coat the chicken with the flour mixture.  | |
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Cook the chicken over medium heat in the olive oil for 15 to 20 minutes or until light brown. Remove the chicken and set aside.  | |
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Add the chopped onion to the skillet. Cook and stir until the onion is tender. Add the tin of diced tomatoes, the tablespoon of paprika, the teaspoon of salt and the pepper. Add the chicken.  | |
| Cover tightly and simmer 30 to 40 minutes or until the thickest pieces are fork tender. Remove the chicken and keep warm. Stir the sour cream (if using) into the tomato mixture; heat through. | |
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Serve the chicken and pass the sauce. It very nice when served with pasta or Spaetzle.  | |