Braised Paprika Chicken
Braised Paprika Chicken might be a good recipe to expand your main course repertoire. This recipe serves 4. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 652 calories, 44g of protein, and 45g of fat per serving. For $2.24 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe is liked by 7 foodies and cooks. Head to the store and pick up smoked paprika, bone-in chicken thighs, kosher salt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes. It is brought to you by Foodnetwork. Overall, this recipe earns a good spoonacular score of 59%. If you like this recipe, take a look at these similar recipes: Braised Paprika Chicken, Easy Skillet Braised Chicken with Peppers and Paprika, and Daniel Boulud's Braised Basque Chicken with Tomatoes and Paprika.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 55 minutes
Ingredients:
1 teaspoon freshly ground black pepper
2 1/2 pounds bone-in chicken thighs (about 6 to 8)
2 tablespoons kosher salt
2 cups low-sodium chicken broth
1 medium russet potato, small dice
Salt and freshly ground black pepper
2 tablespoons smoked paprika
1 tablespoon vegetable oil
2 medium yellow onions, quartered and thinly sliced crosswise
Equipment:
dutch oven
sauce pan
stove
frying pan
Cooking instruction summary:
Combine kosher salt, paprika, and 1 teaspoon freshly ground black pepper. Pat chicken dry and rub the mixture all over. Place a 3-to 4-quart Dutch oven or saucepan over medium heat and add oil. When it smokes, add chicken, skin side down, and cook until well browned, about 3 minutes. Flip and repeat on second side. Transfer chicken to a plate and drain off all but 1 tablespoon of the drippings. Return to stove on medium heat, add onions, and season with salt and freshly ground black pepper. Cook until golden and softened, about 3 minutes. Add potatoes and broth and scrape the pan to incorporate any browned bits. Add chicken, bring to a boil, and then reduce heat to medium-low. Cover and cook until chicken is cooked through, about 30 minutes. Remove chicken to a plate and cover. Bring sauce to a boil over medium-high heat and cook until slightly reduced, about 10 minutes. Taste and adjust seasoning, as desired. Add chicken, turn to moisten in sauce, and serve.
Step by step:
1. Combine kosher salt, paprika, and 1 teaspoon freshly ground black pepper. Pat chicken dry and rub the mixture all over.
2. Place a 3-to 4-quart Dutch oven or saucepan over medium heat and add oil. When it smokes, add chicken, skin side down, and cook until well browned, about 3 minutes. Flip and repeat on second side.
3. Transfer chicken to a plate and drain off all but 1 tablespoon of the drippings. Return to stove on medium heat, add onions, and season with salt and freshly ground black pepper. Cook until golden and softened, about 3 minutes.
4. Add potatoes and broth and scrape the pan to incorporate any browned bits.
5. Add chicken, bring to a boil, and then reduce heat to medium-low. Cover and cook until chicken is cooked through, about 30 minutes.
6. Remove chicken to a plate and cover.
7. Bring sauce to a boil over medium-high heat and cook until slightly reduced, about 10 minutes. Taste and adjust seasoning, as desired.
8. Add chicken, turn to moisten in sauce, and serve.
Nutrition Information:
covered percent of daily need
