FOOD RECIPES ONE-POT PAPRIKA CHICKEN THIGHS

I’ve been making this recipe for years and it is always so delicious. It is one of my favorite go-to dishes when guests are coming over.

I made this dish this evening, but I used Hungarian Sweet Paprika for the first time with it instead of the smoked – totally changes the flavor and I actually ended up enjoying more than with the smoked. Totally recommend trying it some time!

Anyway, thank you for sharing this recipe!

Ingredients

  • 3 lb skinless boneless chicken thighs, fat trimmed
  • 1 tsp. each Kosher salt and freshly ground pepper
  • 2 Tbsp. McCormick Smoked Paprika you can also use regular paprika
  • 2 Tbs. olive oil
  • Pressed garlic
  • 1 medium onion finely chopped
  • 2 cups sliced mushrooms
  • 1 lb. red and white small potatoes in 1-inch chunks
  • 2 cups baby carrots
  • 2 Tbs. flour
  • 1 1/3 cups chicken broth
  • 3/4 cup white wine or white grape juice
  • 1 1/2 Tbs. fresh thyme finely chopped

Instructions

  1. In a Ziploc bag, combine about 2 T. smoked paprika, 1 tsp. each of salt and pepper. Mix together and add 4-5 pieces of chicken at a time, lightly shaking. Pull the chicken pieces out and put on a large plate. Repeat the process, adding more spices if needed, until all the chicken has been coated.
  2. In a large heavy frying pan, heat the oil over medium-high heat. Add the chicken and cook until brown, about 2 minutes on each side. Transfer the chicken to a plate. Repeat the process until all the chicken has been lightly cooked.
  3. Add the garlic and onion to the frying pan, stirring for about 2 minutes. Add the mushrooms and stir another 2 minutes. Add the potatoes and carrots. Sprinkle with salt and pepper and sauté for about 5 minutes.
  4. Gently whisk the flour into the wine. Gradually pour into the vegetable mixture. Bring to a boil, stirring frequently. Add the chicken stock; stir. Return the chicken to the pan and bring to a boil.
  5. Cover the pan, and reduce the heat to medium-low, simmering until the chicken and vegetables are cooked. Cook for about 30 minutes. Right before serving, stir the chicken and vegetables; add in the thyme. Taste and adjust the seasoning with more salt and pepper. Serve on farro, rice, or quinoa.

Source reluctantentertainer.com

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