Chicken with sour cream and paprika

Chicken with sour cream and paprika
Chicken with sour cream and paprika

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • From "Carla's Comfort Foods" by Carla Hallwith Genevieve Ko.

  • Extra-virgin olive oil, for frying

  • 8

    bone-in, skin-on chicken thighs (2 pounds total), excess fat and excess skin removed

  • Kosher salt

  • 1

    medium yellow onion, finely chopped

  • 2

    serrano chilies, stemmed, seeded, thinly sliced

  • 2

    cloves garlic, finely chopped

  • 1/2

    teaspoon sweet paprika, or more to taste

  • Pinch of cayenne pepper

  • 1

    cup chicken stock or store-bought unsalted chicken broth

  • 1/3

    cup sour cream

  • 2

    tablespoons chopped fresh flat-leaf parsley leaves

Directions

. Fill a large cast-iron skillet with oil to a depth of 1/8 inch; heat it over medium-high heat until hot but not smoking. The oil should dimple and have wavy lines. Season the chicken generously with salt; add it to the hot oil, skin side down, spacing the pieces apart. Don't crowd the pan; work in batches if you have to. 2. Reduce the heat to medium. When the skin is dark golden brown, turn the pieces over. Cook until the bottom is dark golden brown. Transfer the chicken to a plate.

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