Recipe from elly says opa!

We loved this dish.  This is the first time I’ve used smoked paprika, and I can definitely taste the difference.  I loved the smoky quality it gave.  I would absolutely make this again.

I served it over egg noodles.

Ingredients:
3-4 boneless, skinless chicken thighs
1/2 c flour, for dredging
1 T olive oil
1 small onion, diced
1 clove garlic, minced
1/2 c diced bell pepper
1 bay leaf
1 ou white wine
1 c chicken broth
1/2 c crushed tomatoes
1/2 T smoked paprika
1/4 c sour cream
1 scallion, sliced
Salt and pepper, to taste
Egg noodles, cooked

Directions:
Season chicken with salt and pepper and lightly dredge in flour.  Heat the olive oil over medium heat. Once hot, add chicken to the saute pan and brown on all sides. Remove and set aside.

Add onion, bell pepper, bay and garlic, sauteing until tender.  Deglaze with wine, scraping off the browned bits and cook wine off. Add chicken broth, tomatoes, paprika, salt and pepper and bring to a boil.

Meanwhile, cut chicken into bite-sized pieces, then add to boiling sauce (as well as any accumulated juices). Cover and simmer for 30 minutes, then remove lid and simmer for an additional 10 minutes to thicken sauce. Remove from heat and whisk in the sour cream.  Adjust seasoning, if necessary, then serve over egg noodles and garnish with scallions.

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