Chicken Paprika

This recipe isn’t quite as quick as some of the others I have posted recently, but it certainly is tasty, and it’s still a one-pot stovetop meal! Plan this for a night when you’ll have a little more time before everyone is screaming for dinner, and you’ll be in great shape!



This recipe is adapted a little from Gooseberry Patch’s “101 Stovetop Suppers” cookbook.

Start with 3 diced onions and 3 minced cloves of garlic. Heat up 2 tablespoons of oil in a Dutch oven (trust me, you need something this big), and saute the onions and garlic until they are tender.


While the onions and garlic are cooking, add these to a large zip-top bag:  2-3 cups all-purpose flour, 1 teaspoon salt, 1/4 teaspoon pepper (I used about 1 teaspoon of Lawry’s seasoned pepper), and 1 tablespoon paprika.

When the onions and garlic are done, take them out of the Dutch oven and set them aside for now. Add more oil to the Dutch oven, until it’s about 1/4-1/2 inch deep. Let that heat up for a few minutes. Take 4 pounds of chicken pieces (I used boneless, skinless thighs), and dredge them in the flour mixture. Cook the chicken, in batches, in the Dutch oven. You’re just looking for a nice golden brown crust on the outside, not for the chicken to be cooked all the way through (there will be plenty of time for that later). Cook the chicken for 2-3 minutes on each side, then take out of the pan to drain.


When you’re finished with all the chicken, discard the oil. (But be sure to keep all the yummy stuff that’s stuck on the bottom of the pan!) Put the Dutch oven back on the heat, and add 2 cups of water (use the boiling action and a soft scraper to scrape all the yummy bits of flavor off the bottom of the pan and get them into the sauce). Also add 3 cubes chicken bouillon, 2 Tablespoons paprika, 6 carrots (peeled and chopped), and the onions and garlic you cooked earlier. (You could use 2 cups of chicken broth instead of the water and bouillon.)


Give that mixture a couple of minutes to come to a boil. then add the chicken pieces back into the Dutch oven. Nestle them down in the sauce a little, so they are mostly covered. Cover the pan, and simmer over low heat for about an hour (until the chicken juices run clear).



Serve the chicken over warm cooked egg noodles, or your choice of pasta. (Potato gnocchi would be really good with this, too!)


For just the two of us, 4 pounds of chicken was a lot. So we had plenty left over for dinner the next day, and even some to tuck into the freezer for later this fall. Hooray for leftovers!

As I said, this dish took a little longer to prepare than some of the other “quick and easy” meals I’ve shared recently. But I do love it when I can finish washing most of the dishes before dinner is even ready to eat!

Here’s the printable recipe card for you:


Enjoy!

What are you cooking this week?

{Affiliate links were used in this post. Someday this baby will be born, I’ll be able to see my feet again, and I’ll want to go shoe shopping!}