Wednesday, April 11

Paprika Chicken

I’m always looking for ways to pump up the flavor on weeknight chicken dishes, which is why I make a lot of stir-fries, fajitas, etc. to transform the bland white meat into something much more interesting. This dish (inspired from this recipe) is different from my usual go-to’s in that I just simply pan roast bone-in, skin-on chicken breasts with a few vegetables and a quick sauce, but the flavor is still extraordinary. The secret ingredient is hot paprika, which adds a smoky, spicy taste and makes the whole dish turn bright orange. The sauce is so good that you’ll literally lick your plate and wish there was more.

Paprika Chicken:
  • Heat 1 tbsp. duck fat* in a small dutch oven over high heat.
  • Add in 2 lbs. bone-in, skin-on chicken breasts,** skin-side down, season well with salt and pepper, and cook for 4-5 minutes, or until golden brown.
  • Turn chicken and cook until brown on all sides, then remove to a plate.
  • Lower the heat to medium-low and add in 1 thinly sliced onion, 1 thinly sliced red bell pepper, salt, pepper, and 1 tbsp. hot paprika.***
  • Cook vegetables until soft, about 10 minutes, stirring occasionally.
  • Add in 1/2 c. white wine and scrape any brown bits off the bottom of the pan.
  • Add the chicken back in, cover with a lid, and cook for another 30 minutes, or until chicken is cooked all the way through, turning the chicken over half way through.
  • Remove the chicken to a plate and tent with foil.
  • Increase the heat under the pot and boil down the sauce until reduced, about 4 minutes.
  • Turn off the heat and stir through 2 tbsp. sour cream, then immediately pour over the chicken.
  • Serve with rice or bread to soak up any extra sauce.

Serves four
*Or olive oil.
**I asked my butcher to cut two large breasts in half so that I had four pieces.
***If you can't find hot paprika, use 1 tbsp. regular paprika and a pinch of cayenne pepper.