Creamy Paprika Chicken
We love a good saucy chicken recipe, and this Creamy Paprika Chicken is no different. This chicken recipe will be a family favorite in no time. I love serving it with crusty bread to mop up the sauce, but it is just as delicious served over noodles or rice.
Equipment
- Lodge Oval Brasier/Casserole optional
Ingredients
- 1 lb. 500 g chicken thighs cubed
- 1 tsp olive oil
- 2 tsp red wine vinegar
- 1 tsp paprika
- ½ tsp oregano
- ½ tsp dried thyme
- pinch of chili flakes
- 1 tsp salt
- ½ tsp pepper
For the sauce:
- 2 tbsp olive oil
- 1 onion finely chopped
- 4 garlic cloves crushed
- 1 tbsp paprika
- 1/2 tsp oregano
- ½ tsp thyme
- ½ tsp chili flakes
- ½ cup white wine
- 1 cup chicken stock
- ½ cup sour cream
- salt and pepper to taste
- pinch of sugar
Instructions
- Cut the chicken into bite-size cubes and place in a medium bowl. Drizzle over a few tablespoons of olive oil, red wine vinegar, a teaspoon of paprika and half the oregano, thyme and chili flakes. Mix to combine.
- Heat a large skillet or frying pan over medium-high heat. Add the chicken in batches and cook until seared on both sides. Remove from the pan and set aside.
- In the same pan, heat a tablespoon of oil then add the onion and garlic. Cook for 2-3 minutes then add the remaining paprika, oregano, thyme and chili flakes.
- Pour in the white wine and stock to deglaze the pan. Allow to simmer and reduce for a few minutes then stir in the sour cream, salt, pepper and pinch of sugar.
- Add the chicken back to the pan along with any of its resting juices and cook for another 5-7 minutes or until the sauce has thickened and the chicken is cooked through.
- Scatter over fresh parsley and serve with crusty bread or steamed rice.
Tried this recipe?Let us know how it was!