paprika chicken

I have to confess…tonight’s meal inspiration was all about…the dish! I found this gorgeous terra cotta dish at Sur La Table and instantly saw flashes of Mediterranean and Moroccan dishes. While I still need to brush up on my technique making those types of dishes, I though paprika chicken would serve well family style.

There are familiar flavors in this dish with a chicken and tomato base, but the complexity comes through with the exotic taste of paprika and dill. These are two ingredients readily available in stores, but just a hint of each, sends your dish from cool to warm. I suggest serving family style over rice with good company.

paprika chicken

makes 6 servings

• 6 boneless and skinless chicken thighs
• 1/2 cup of flour, I used gluten free
• 1 tablespoon smoked paprika
• Salt and pepper to taste
• 1 small can of crushed tomatoes, no more than 8 oz.
• 1 tablespoon of garlic, crushed
• 2 tablespoons of tomato paste
• 1 1/2 cup chicken stock
• 1 small red onion, diced
• 2 tablespoons of oil
• 1 teaspoon sugar
• 1/4 cup of sour cream
• 1 bunch of fresh dill, chopped

1. Heat a skillet with 1 tablespoon of oil over medium heat.
2. Add the flour, pepper to taste and paprika to a shallow dish.
3. Season the chicken with salt and dredge in the flour mixture. Coat on both sides.
4. Add chicken to the skillet and brown on both sides, no need to cook through just yet.
5. Once brown, set aside.
6. Add a little more oil to the pan and add the onion, garlic and sugar. Stir to combine.
7. Next add the tomato paste, crushed tomatoes and chicken stock, stir to combine and allow to simmer.
8. To the sauce mixture add the sour cream and dill and stir until combined well.
9. Add the chicken back in, nesting in within the sauce. Cook another 5-10 minutes until chicken is cooked through.
10. Serve over white rice and with olives.

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