Braised Paprika Chicken

Name: Braised Paprika Chicken
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon freshly ground black pepper; 1 kilograms bone-in chicken thighs (about 6 to 8); 2 Tbsps kosher salt; 473 milliliters low-sodium chicken broth; 1 medium russet potato, small dice; 4 servings Salt and freshly ground black pepper; 2 Tbsps smoked paprika; 1 Tbsp vegetable oil; 2 mediums yellow onions, quartered and thinly sliced crosswise

You can never have too many main course recipes, so give Braised Paprika Chicken a try. This recipe serves 4. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 652 calories, 44g of protein, and 45g of fat per serving. If you have salt and pepper, russet potato, kosher salt, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Instructions

Combine kosher salt, paprika, and 1 teaspoon freshly ground black pepper. Pat chicken dry and rub the mixture all over.

Ingredients you will need

Ground Black Pepper

Kosher Salt

Whole Chicken

Paprika

Dry Seasoning Rub

Place a 3-to 4-quart Dutch oven or saucepan over medium heat and add oil. When it smokes, add chicken, skin side down, and cook until well browned, about 3 minutes. Flip and repeat on second side.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Dutch Oven

Sauce Pan

Transfer chicken to a plate and drain off all but 1 tablespoon of the drippings. Return to stove on medium heat, add onions, and season with salt and freshly ground black pepper. Cook until golden and softened, about 3 minutes.

Ingredients you will need

Ground Black Pepper

Whole Chicken

Onion