Texan-style Paprika Chicken

Ingredients

In this Texan adaptation of paprikás csirke, we incorporate Texan flavors by adding smoky elements to the dish. We use smoked paprika instead of the traditional Hungarian sweet paprika to infuse the chicken with a rich and smoky flavor. Additionally, we incorporate a touch of chili to add a subtle heat that complements the smokiness. The dish is served over creamy mashed potatoes, a Texan staple, instead of the traditional Hungarian dumplings. We alse have the original recipe for Paprikás csirke, so you can check it out.

• 4 chicken thighs, bone-in and skin-on 4 chicken thighs, bone-in and skin-on
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons smoked paprika 2 tablespoons smoked paprika
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 cup diced tomatoes 1 cup diced tomatoes
• 1 cup chicken broth 1 cup chicken broth
• 1/2 cup sour cream 1/2 cup sour cream
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish
• Creamy mashed potatoes, for serving Creamy mashed potatoes, for serving

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 28g, 8g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 34g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Season the chicken thighs with salt and pepper.
2. 2.
   Heat the vegetable oil in a large skillet over medium-high heat.
3. 3.
   Add the chicken thighs to the skillet, skin side down, and cook until golden brown, about 5 minutes per side. Remove the chicken from the skillet and set aside.
4. 4.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
5. 5.
   Stir in the smoked paprika and chili powder, cooking for an additional minute to release their flavors.
6. 6.
   Add the diced tomatoes and chicken broth to the skillet, scraping the bottom to release any browned bits.
7. 7.
   Return the chicken thighs to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
8. 8.
   Remove the chicken from the skillet and set aside. Stir in the sour cream into the sauce until well combined.
9. 9.
   Season the sauce with salt and pepper to taste.
10. 10.
    Serve the chicken over creamy mashed potatoes, spooning the sauce over the top. Garnish with fresh parsley.

Treat your ingredients with care...

• Smoked paprika — Use high-quality smoked paprika to ensure a robust smoky flavor in the dish.
• Chicken thighs — Opt for bone-in and skin-on chicken thighs for added flavor and juiciness.
• Sour cream — If you prefer a dairy-free version, you can omit the sour cream or substitute it with a dairy-free alternative like coconut cream.

Tips & Tricks

• For a spicier version, increase the amount of chili powder or add a pinch of cayenne pepper.
• Serve the dish with a side of pickled jalapenos for an extra Texan kick.
• Make extra sauce and serve it on the side for dipping crusty bread.
• If you prefer a milder flavor, you can use regular paprika instead of smoked paprika.
• To save time, you can use store-bought mashed potatoes instead of making them from scratch.

Serving advice

Serve the Texan-style Paprika Chicken over a generous portion of creamy mashed potatoes. Garnish with fresh parsley for a pop of color. This dish pairs well with a side of steamed vegetables or a crisp green salad.

Presentation advice

Arrange the chicken thighs on top of the creamy mashed potatoes, spooning the rich and smoky sauce over them. Garnish with a sprinkle of fresh parsley for an appealing presentation.