Braised Paprika Chicken
2 Tablespoons Kosher Salt
2 tablespoons paprika (it called for smoked paprika..I didn't have that, the regular was just fine)
1 teaspoon ground black pepper
2-2 1/2 lbs of boneless, skinless chicken thighs
1 tablespoon vegetable oil
1 large sweet onion, quartered and sliced
4 or 5 small-med white potatoes, peeled and diced
1 can (or 2 cups) chicken broth, low sodium preferably
salt and pepper
Combine kosher salt, paprika and 1 tsp. pepper. Pat chicken dry and rub the paprika mixture over chicken thighs. Heat a 3-4 qt. dutch oven over med heat and add oil. When it smokes, add chicken. Cook until well browned..about 3 minutes..then flip and repeat.
Transfer chicken to a plate and drain all but 1 tablespoon of drippings. Return to stove on med. heat and add onions, sprinkle with salt and pepper. Cook until golden and softened..about 3 minutes.
Add potatoes and broth and stir. Add chicken back to pot, bring to a boil, then reduce heat to medium-low. Cover and cook until chicken is done and potatoes are tender, about 30 minutes. Remove chicken to a plate and cover.
Bring sauce to a boil and cook until slightly reduced..about 10 minutes. Return chicken to pot and turn it to moisten in sauce. Enjoy!!!
I paired this dish with green beans and pineapple casserole.
