Chicken paprika

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by Papri

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08.10.2020



Hope you like my chicken paprika! The only thing I would change about it is to add 1/2 cup of broth to the sauce, as it was quite thick.

Chicken paprika:

3 pounds chicken thighs (approximately 8)
1 tsp Paprika
1/2 tsp salt

4 T butter
1 cup Marinara Sauce, Rao’s Homemade (by ERMOTH)
1 T Paprika
1 tsp salt

1/2 cup sour cream

Sprinkle thighs with paprika and salt. Heat pan with 4 T butter (or favorite fat), Place chicken skin side down in pan and cook 10 minutes. Flip and cook 5 more minutes.

Remove chicken from pan, add marinara, paprika and salt and stir. Add Chicken back to the pan, skin side down. Simmer covered 30 more minutes.

Remove chicken from pan to a serving dish. Add sour cream to pan and stir until combined. Plate one chicken thigh with sauce over the top

Serving Size: 8 1-thigh servings

Number of Servings: 8

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