Paprika Chicken
Prep
15m
Cook
45m
| Category: | Breakfast & Brunch |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Chicken
| 3 pounds chicken thighs |
| Creole seasoning |
| 1/2 cup olive oil |
| 2 cups onion, finely chopped |
| 1/8 tsp kosher salt |
| 1/8 tsp black pepper, freshly ground |
| 2 Tbs garlic, minced |
| 1/4 cup paprika |
| 1 cup Dinosaur BBQ Mutha sauce |
| 1 1/2 cups chicken broth |
| 1 1/2 cup sour cream |
| 1/2 cup scallions, chopped |
Noodles
| 1 pound eggnoodles |
| 2 Tbs butter |
Paprika Chicken Directions
- Remove the skin from the chicken thighs and season well with the Creole Seasoning.
- Over medium-high heat, brown the thighs in a large skillet until golden, about 3 minutes on each side, cookin in batches as to not crowd the pan.
- Placed the browned chicken on a plate.
- Pour off all but 3 tablespoons of oil and return the pan to the heat.
- Add the onions, seasoning with a pinch of salt and pepper, sautéing until soft
- Add the garlic and paprika, cooking for a few more minutes.
- Stir in the Dinosaur Mutha Sauce and the chicken broth and bring to a boil.
- Put the chicken back in the pan, along with any juices left behind.
- Cover the pan and lower the heat to medium-low.
- Simmer 30 minutes, or until chicken is done.
- Slowly add the sour cream to the sauce, stirring until well blended.
- Adjust the seasonings, adding more Creole seasoning to need your desired taste.
- Stir in the scallions and serve over cooked buttered egg noodles
Nutrition facts
Per Serving
| Kcal: | 1424 kcal |
| Fibers (g): | 5.8g |
| Sodium (mg): | 1711mg |
| Carbs: | 66.7g |
| Sugar (g): | 20.7g |
| Fat: | 78.6g |
| Saturated fat (g): | 26.3g |
| Cholesterol: | 389mg |
| Proteins: | 111.5g |
