Braised Paprika Chicken
Ingredients:
- 2 tbsp Sea Salt
- 2 tbsp Paprika
- 1 tsp Ground Black Pepper
- 8 Bone-In Chicken Thighs
- 1 tbsp Olive Oil
- 1.5 c Onions thinly sliced
- 1 tsp Sea Salt
- .5 tsp Ground Black Pepper
- 1 Russet Potatoes small diced
- 2 c Chicken Broth
Instructions:
- Combine 2 tbsp 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 the 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 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.
Nutrition
Calories: 747kcal | Carbohydrates: 19g | Protein: 50g | Fat: 52g | Saturated Fat: 14g | Cholesterol: 283mg | Sodium: 4730mg | Potassium: 1074mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1900IU | Vitamin C: 16mg | Calcium: 59mg | Iron: 4mg
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