Paprika Chicken

One-pan paprika chicken recipe, adapted from Olive Magazine, bursting with colour and flavour - ready in just 30 minutes and a lifesaver when you need to get food on the table easily and quickly. Serve it with egg noodles, steamed rice or mashed potatoes. I used chicken thighs for the recipe, but drumsticks or even breast work too.

1 tbsp Olive oil
6 Skin-on bone-in chicken thighs
Sea salt
2 Shallots, finely diced
1 tbsp Smoked paprika powder
2 Garlic cloves, crushed
2 tbsp Tomato paste
1 tbsp Paparika paste (optional)
1/2 tbsp Fresh thyme (or 1/2 tsp dried one)
300 ml Chicken stock
150 g Crème fraîche or soured cream

Heat the oil in a deep frying pan over a medium heat. Season the chicken with salt and put skin-side down in the pan. Fry for 8-10 minutes until deep golden and crisp, flip the chicken and cook for another 5 minutes until lightly golden, then remove to a plate. Drain any excess fat from the pan leaving 1 tablespoon.
Turn the heat to low, and add the shallots. Fry for 5 minutes until lightly golden and softened, scraping off any crispy bits of chicken off the base of the pan, then stir in the paprika, garlic, tomato paste, paparika paste and thyme. Fry for a few minutes until fragrant, then stir in the chicken stock, stirring any bits that have stuck to the pan back into the sauce.
Turn the heat back to medium-high and simmer for 3-4 minutes. Stir in the crème fraiche until well incorporated, then nestle the chicken back into the sauce with any of the resting juices, skin-side up. Bubble for 10-15 minutes until the chicken is cooked through and the sauce has thickened slightly.

23 comments:

DEZMOND 29/7/24 13:26: Did you know that word paprika comes and originates from Serbische schprache? That an vampire LOL We are ever so proud LOL
DeniseinVA 29/7/24 13:43: Looks incredible Angie, very appealing!
Ivana Split 29/7/24 14:34: This chicken recipe looks yummy. Thank you so much for sharing!
Brian's Home Blog 29/7/24 15:20: That looks so tender and delicious, let's eat!
Jeff the Chef 29/7/24 15:25: This sounds great! I love that you use creme, becuause that'd make it easy to reheat the leftovers.
Christine 29/7/24 18:34: Yummy
speedy70 29/7/24 19:26: Molto saporito come piace a me!!!
DUTA 29/7/24 23:24: i prefer drumsticks. Paprika adds so much to a dish - color, taste, flavor, smell.
I use a lot of paprika in my cooking.
Your dish looks great, Angie!
roentare 30/7/24 00:27: The type of winter food I love
Anne in the kitchen 30/7/24 02:36: Bookmarking for when we get back from our road trip. It looks delicious.
My name is Erika. 30/7/24 02:48: This looks like another yummy dish, especially on a cooler day.
J.P. Alexander 30/7/24 03:06: Rico pollo. Gracias por la receta. Te mando un beso.
Kelly Steel 30/7/24 05:34: Looks yummy! Thanks for the recipe.
Lola Martínez 30/7/24 08:12: Lo preparo de forma parecida, sin la crema fresca, y ciertamente queda muy rico. El tuyo ha quedado ideal, así tan dorado y apetecible.
eileeninmd 30/7/24 12:24: Looks like a tasty chicken recipe, thanks for sharing. Take care, enjoy your day!
David M. Gascoigne, 30/7/24 13:38: This looks wonderful, juicy and tasty too. That’s not a bad combination, is it?
thepaintedapron.com 30/7/24 16:01: Yummy, I love the ease of one pan dinners!
Jenna
Bill 30/7/24 21:22: Looks delicious and I'm ready to eat. :)
Granny Sue 30/7/24 21:56: Oh yes, this sounds so tasty, Angie! Added to my must make list.
Whats Cookin Italian Style Cuisine 31/7/24 19:25: what a great spice for chicken I use it often for frying it!
Anonymous 1/8/24 00:36: Paprika (especially smoked) is one of my favorite spices to cook with, and its dominance in this recipe is fantastic. I love this with rice and a salad. Perfection. :-) ~Valentina
Raymund | angsarap.net 1/8/24 07:28: Sounds like a really tasty treat, I need a lot of rice for this 🤣
Anonymous 6/8/24 00:56: This looks amazing, Angie! It reminds me of a lighter version of chicken paprikash. I would definitely make this and serve it with homemade spätzle. David (C & L)