Ingredients
- olive oil
- 8 chicken thighs
- kosher salt
- 1 med onion finely chopped
- 2 serrao chiles, stemmed, seeded and thinly sliced
- 2 garlic cloves minced
- 1/2 tsp paprika
- 1/2 tsp smoked paprika
- pinch of ground red pepper
- 1 c chicken stock
- 1/3 c sour cream
- 2 tbsp chopped fresh parsley
Preparation
Step 1
Heat olive oil 1/8" deep in large heavy skillet over med high heat until oil is shimmering. Sprinkle chicken generously with salt, arrange skin side down in hot oil, allowing space among all pieces. Reduce heat to medium. Cook chicken about 15-20 mins or until dark golden brown, turning after 10-12 mins. Transfer chicken to a plate. Cook onion, chiles, garlic and 1/4 tsp salt in pan drippings about 3-4 mins. stirring often, until tender. Stir in paprikas and red pepper, cook 1 min. Add chicken stock and bring mixture to a boil; return chicken pieces and any colleced juices to skillet. Reduce heat and simmer, partially covered, 15 mins till chicken is done. Transfer chicken to serving dish. Reduce heat to low, whisk sour cream into pan drippings and cook until sauce is warm. Do not boil. Spoon sauce around chicken pieces, sprinkle with parsley. Serve immediately.