This tender stewed chicken in a rich sauce is one of my favorites to make. It’s super filling and makes the whole house smell amazing. Easy, too, it’s pretty effortless and doesn’t use a ton of dishes.
Prep time: ~10 min
Cook time: ~50min
- Chicken thighs
- 2 onions (or 1 large one)
- Paprika (duh, it’s in the name)
- 1 1/2 cups chicken stock
- 1 cup (80z) tomato sauce
- 1 cup (80z) sour cream or plain greek yogurt
- Sliced tomatoes
- Egg noodles
Rub your chicken down with paprika, salt, and pepper
Fry it up in a few Tbsp of your favorite lipid. I like ghee because you get butter flavor but it doesn’t burn as readily. Six minutes per side, it doesn’t have to cook fully. The goal is just to get a nice crispy skin going. Slice your onions thin while the chicken cooks.
Set the chicken aside but leave the drippings in the pan. We’re going to cook the onions in them. Once they start to get clear and soft...
...dump in so much paprika that you think you’ve ruined it.
Dump in your stock, tomato sauce, tomatoes, and sour cream. Once everything is mixed well and simmering add the chicken thighs back in
Simmer for 15 mins with a lid on to cook the chicken, then another 15 on medium with the lid off to thicken up the sauce. Start cooking your egg noodles while you wait.
Spoon sauce over your noodles and stick a thigh on top and enjoy!
Serves 3-4, more if you get side dishes involved.