This saucy chicken with sour cream and paprika is the dish that launched chef and "The Chew" co-host Carla Hall’s cookbook of global comfort foods. The secret to creating a smooth sauce, she says, is to whisk in the sour cream over very low heat.
Serve with roasted fingerling potatoes.
Storage: Refrigerate for up to 3 days.
Story continues below advertisement
Advertisement
Ingredients
measuring cupServings: 4
- Extra-virgin olive oil, for frying (may substitute regular olive oil)
- 8 bone-in, skin-on chicken thighs (2 1/2 pounds total), excess fat and skin removed, patted dry
- 1 teaspoon fine salt, divided, plus more as needed
- 1 medium yellow onion (8 ounces), chopped
- 2 serrano chile peppers, stemmed, seeded and thinly sliced
- 2 cloves garlic, finely chopped
- 1/2 teaspoon sweet paprika
- Pinch ground cayenne pepper
- 1 cup homemade or store-bought no-salt-added chicken broth
- 1/3 cup sour cream (regular or low-fat; do not use nonfat)
- 2 tablespoons chopped fresh flat-leaf parsley leaves, for garnish
Directions
Time Icon Total: 1 hourStep 1
In a large skillet over medium-high heat, add just enough oil to coat the bottom and heat until shimmering.
Step 2
Meanwhile, season the chicken with 3/4 teaspoon of salt. Working in batches as necessary, carefully place the chicken in the oil, skin side down. Reduce the heat to medium and cook until dark golden brown, 10 to 12 minutes. Turn the chicken over and cook until dark golden brown, about 5 minutes. Repeat with the remaining chicken, if needed. Use tongs to transfer the chicken to a plate.
Step 3
Add the onion, serranos, garlic and the remaining 1/4 teaspoon of salt to the skillet. Cook, stirring frequently, until the onion is tender, about 7 minutes.
Step 4
Stir in the paprika and cayenne pepper and cook for 1 minute; then stir in the broth to form a sauce. Once the mixture starts to simmer, reduce the heat to medium-low.
Step 5
Return the chicken and any accumulated juices to the skillet, skin side up, nestling the pieces into the sauce and turning them over and back for even coating. Cover and cook until the chicken is cooked through and registers 165 degrees on an instant-read thermometer, about 20 minutes.
Step 6
Remove from the heat and place 2 chicken thighs on each plate.
Step 7
Reduce the heat to low, and once the sauce is no longer simmering, whisk in the sour cream to form a velvety sauce until just heated through.
Step 8
Spoon some of the sauce on top of each serving of chicken. Garnish with the parsley and serve right away.
Substitutions
If you can’t have chicken >> use boneless pork chops, salmon filets or firm tofu instead.
Vegetarian? >> Use firm tofu and vegetable broth instead of chicken broth.
Vegan? >> Use firm tofu, vegetable broth and unsweetened nondairy creamer.
To make it extra spicy >> use an additional serrano.
To make it totally mild >> skip the serranos.
What to serve this with? >> Roasted or mashed potatoes, rice, noodles…anything to sop up the delicious sauce!
Story continues below advertisement
Advertisement
Nutritional Facts
Per serving (using low-fat sour cream)
Calories
590
Fat
41 g
Saturated Fat
12 g
Carbohydrates
10 g
Sodium
1004 mg
Cholesterol
265 mg
Protein
45 g
Fiber
1 g
Sugar
3 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from "Carla's Comfort Foods: Favorite Dishes from Around the World," by Carla Hall with Genevieve Ko (Atria Books, 2014).
Tested by Tim Carman.
Published April 29, 2014
Related Recipes
ncG1vNJzZmivp6x7uK3SoaCnn6Sku7G70q1lnKedZL%2Bmr8ipnKxnk522pLfEp2Ssp6WneqS%2BxJqkZpmemXqxrc%2BroKSZXw%3D%3D