Paprika Chicken

© 2024 | http://angiesrecipes.blogspot.com

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

1. 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.
2. 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.
3. 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.

© 2024 | http://angiesrecipes.blogspot.com