|Margarita's International Recipes|
I have to admit that I was skeptical about a recipe for chicken with only one spice: paprika. Now, I use paprika in most of my dishes, but mostly as a matter of habit. The spice itself has such little flavor (if you taste it), that I've always wondered what it actually adds to a dish. Apparently quite a lot: this very simple dish was very tasty, very homey and definitely something I'd like to make again.
I followed the original recipe very closely, my only change was using skinless/boneless chicken thighs instead of regular thighs. If you go for the boneless thighs, reduce cooking time to 20 minutes.
- 2 Tbsp. oil
- 6-10 chicken thighs
- 2 Tbsp. paprika
- 1 small onion, chopped
- 3 garlic cloves, minced
- 2 Tbsp. flour
- 2 cups chicken broth
- 1 cup water
- 1/2 tsp. salt
- pepper to taste
- 1 cup sour cream
Heat oil in a deep skillet over medium-low heat. Sprinkle paprika on both sides of chicken thighs and place in the skillet. Increase heat to medium and brown both sides of the chicken thighs, you may have to do this in batches.
Add onions and garlic to the skillet and cook until lightly brown, stirring occasionally. Lower the heat and add flour. Cook for 2 minutes stirring constantly. Increase heat to medium and add chicken broth and water. Bring to a boil and add slat and pepper. Reduce heat and simmer, covered, for 20-40 minutes, until the chicken is cooked through.
Remove chicken from the skillet and keep warm. Add sour cream to the skillet and mix well. Return chicken to the skillet. Season with additional salt and pepper if needed.
Adapted from a recipe at the My Favorite Czech Recipes blog.