Oven Baked Paprika Chicken Thighs Recipe
Hungarian Chicken Paprikash is so good you'll wish you tried it years ago.
Servings: 2
Calories: 454kcal
Ingredients
- 4 bone in skin on chicken thighs
- salt and freshly ground pepper
- 1 tbsp butter
- 1/2 medium onion chopped
- 2 cloves garlic sliced
- 1.5 tbsp smoked paprika Hungarian preferred
- 1/4 tsp ground cayenne pepper
- 15 oz crushed tomatoes 1 can
- 1/2 cup sour cream
Instructions
- Preheat the oven to 350°F. Pat the chicken thighs dry and season both sides with salt and freshly ground pepper.
- In an oven safe skilled, melt the butter over medium high heat and add the chicken thighs, skin side down. Brown, without moving, until golden and crispy. Remove from the pan and set aside on a plate.
- Add the onions and garlic to the pan and cook, stirring, until soft. Turn the heat down and stir in the paprika, then the crushed tomatoes. Add about a 1/4 cup water to the tomato can and swirl to get all the last bits of tomato. Pour into the pan then nestle the chicken back into the sauce.
- Bake, uncovered, for 30-35 minutes, or until the chicken is cooked through. Meanwhile, take the sour cream out of the fridge and let come to room temp.
- When the chicken is done, remove from the oven and take a spoonful or two of sauce and stir it into the sour cream to temper it. Stir the sour cream into the sauce. Taste and adjust with salt and pepper if needed. Serve with egg noodles, top with parsley, and enjoy.
Notes
adapted from Bon Appetit
Nutrition
Calories: 454kcal | Carbohydrates: 26g | Protein: 35.4g | Fat: 23.9g | Saturated Fat: 12.6g | Cholesterol: 155mg | Sodium: 603mg | Potassium: 577mg | Fiber: 9.4g | Sugar: 13.8g