Shelli’s Quarantine Cooking Chicken With Sour Cream and Paprika
Ingredients:
8 bone-in/skin-on chicken thighs
Kosher salt
1 medium sweet onion, finely chopped
2 serrano or jalapeno peppers, seeded and thinly sliced, wearing gloves (!!)
3 chopped garlic cloves
¾ teaspoon sweet paprika
Pinch of red pepper flakes
1 cup chicken stock
½ cup sour cream (you could substitute 2-5% plain yogurt)
Directions:
Sprinkle chicken with kosher salt on both sides.
Add 1/8” olive oil into a cast iron fry pan. Turn to medium.
When shimmering, add chicken (skin-side down).
Cook chicken for 15 minutes until golden brown and then turn and cook another 10 minutes.
Remove chicken to plate, drain most of the oil, leaving just a light coating, and then add back the onions, peppers, & garlic, cooking until soft, stirring often.
When soft, add the red pepper flakes and paprika, stir, and cook 1 minute.
Add chicken broth & bring to boil.
Return chicken to pan, reduce heat & simmer another 20 minutes.
When chicken reaches an internal temperature of 165°, remove to a plate.
Add sour cream to pan and whisk until hot.
Pour sour cream sauce over cooked chicken.
Really yummy but messy from the hot oil!!! John had me cover the back burners with aluminum foil even with splatter cover on cast iron.
Tune in Thursday at 8:10 am for another segment of Shelli’s Quarantine Cooking on “The Jim Kerr Rock & Roll Morning Show” on Q104.3!
Submit your favorite recipe for Shelli to cook, and possibly have it chosen to be one of her daily Quarantine Cooking recipe segments by going toQ1043.com, and going to the contest section.