Cooking with EssExTee: Paprika Chicken

"If only EssExTee could be so grossly incandescent" (essextee) 12/14/2018 at 20:45 • Filed to: foodlopnik

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This tender stewed chicken in a rich sauce is one of my favorites to make. It’s super filling and makes the whole house smell amazing. Easy, too, it’s pretty effortless and doesn’t use a ton of dishes.

Prep time: ~10 min

Cook time: ~50min

Better Than Bouillion has changed my life

You need:

Chicken thighs

2 onions (or 1 large one)

Paprika (duh, it’s in the name)

1 1/2 cups chicken stock

1 cup (80z) tomato sauce

1 cup (80z) sour cream or plain greek yogurt

Sliced tomatoes

Egg noodles

Rub your chicken down with paprika, salt, and pepper

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Fry it up in a few Tbsp of your favorite lipid. I like ghee because you get butter flavor but it doesn’t burn as readily. Six minutes per side, it doesn’t have to cook fully. The goal is just to get a nice crispy skin going. Slice your onions thin while the chicken cooks.

Set the chicken aside but leave the drippings in the pan. We’re going to cook the onions in them. Once they start to get clear and soft...

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...dump in so much paprika that you think you’ve ruined it.

Dump in your stock, tomato sauce, tomatoes, and sour cream. Once everything is mixed well and simmering add the chicken thighs back in

Simmer for 15 mins with a lid on to cook the chicken, then another 15 on medium with the lid off to thicken up the sauce. Start cooking your egg noodles while you wait.

Spoon sauce over your noodles and stick a thigh on top and enjoy!

Serves 3-4, more if you get side dishes involved.

For Sweden > If only EssExTee could be so grossly incandescent 12/14/2018 at 20:52

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Paprica Chicken > Chicken Parm

If only EssExTee could be so grossly incandescent > For Sweden 12/14/2018 at 21:00

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Don’t let the mods see that comment.

Svend > If only EssExTee could be so grossly incandescent 12/14/2018 at 21:02

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Looks great, looks tasty, looks like I’ll be making this soon.

I love chicken thighs, the meat is so much juicier and tender than the breasts. 

If only EssExTee could be so grossly incandescent > Svend 12/14/2018 at 21:17

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I switched to thighs about a yea r ago and I’ll never go back.

RPM esq. > If only EssExTee could be so grossly incandescent 12/15/2018 at 00:01

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Paprikash! Looks tasty.

Stef Schrader > If only EssExTee could be so grossly incandescent 12/15/2018 at 00:35

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Ha! There is no such thing as “too much paprika.”

I’m just gonna bookmark this one real quick for when I can find the effort to make foodstuffs. (Uh, how long do eggs last before they go bad?)

If only EssExTee could be so grossly incandescent > Stef Schrader 12/15/2018 at 01:14

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Longer than you’d think

And this recipe is surprisingly low effort. The most labor intensive part is slicing the onions.

Stef Schrader > If only EssExTee could be so grossly incandescent 12/15/2018 at 02:15

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Ooooooh, how long? I think I bought these in October, and they’ve sort of become a reminder that I’ve been unable to motivate myself to even cook stuff to eat lately.

DasWauto > If only EssExTee could be so grossly incandescent 06/19/2019 at 13:29

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Hey, I just noticed I still had this open in a tab on my phone and wanted to thank you for the recipe. I ended up making it a couple couple of weeks ago and it was excellent. I’ll be making it again in the future. Cheers. 

If only EssExTee could be so grossly incandescent > DasWauto 06/19/2019 at 14:15

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lol happy to share. Try serving it over couscous instead of egg noodles.