Braised Paprika Chicken
My legs are sore. So insanely sore. And surprisingly it's not because I started back up with CrossFit this week. It's because of yard work. Damn, yard work. Which is why I made Braised Paprika Chicken for our Sunday night dinner. Chicken thighs tucked in a delicious paprika sauce can cure almost anything. I swear. Especially if it is paleo paprika chicken.
But before we get to the recipe, let's talk about that yard work. This weekend was our first weekend really making strides on this whole fixing up a house thing. We really needed a quick and cheap fix to some major ugly dirt everywhere issues in our yard. The grand plan is to do much more landscaping, but this will get us through the interim until we can bring out the big landscaping guns. Plus, it only cost us $23 and a day of labor. Please excuse the major picture overload, but we are feeling quite proud of ourselves. And if you stick it out, there is a great recipe for Braised Paprika Chicken in store for you.
Here are the yard before pictures - lots of dirt, holes, dirt, and this ugly half dead bush / tree blocking a window.
{First Step - throw out the old screen door.}
{Damn Half Dead Tree Bush Thing}
{Solar Light Graveyard and Place Where Penny Runs Through the Mud / Dirt}
And after 9 bags of this stuff....
And a lot of digging, level-ing, and transporting of dirt from area to the next from yours truly...
{Former Solar Light Graveyard and Place Where Penny Runs Through the Mud / Dirt (No Longer)}
In keeping with the theme of the weekend, which was red - red mulch, red under my fingernails, red in my clothes, red mulch in the house - I decided to make a red dinner. And, damn, it was good.
So thanks for sticking through the home improvement pics - as promised - Braised Paprika Chicken!!
And by the way, it's pretty much paleo - omit the butter and greek yogurt to make it 100% paleo paprika chicken. And it is paleo eating at it's finest. :)
Braised Paprika Chicken
Adapted from Eating Well
Serves 4
Time: 1 hour 15 minutes
6 boneless, skinless chicken thighs - trimmed of excess fat
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground pepper
1 tablespoon coconut oil
1 tablespoon butter (I use Kerrygold Irish butter) (or double the coconut oil if making it 100% paleo)
1 large yellow or brown onion, finely diced
1 red bell pepper, finely diced
2 tablespoons tomato paste
1 1/2 tablespoons sweet paprika
dash of red pepper
dash of cayenne pepper
3/4 cup chicken broth
1/4 cup greek yogurt (optional)*
2 green onions, chopped or chives chopped
Trim chicken thighs of excess fat, season with 1/2 teaspoon salt and the freshly ground pepper. Dice onions and bell peppers.
Preheat a large saucepan (that has a lid). Over medium heat melt coconut oil and butter. Add onions and bell peppers to pan. Sprinkle with salt. Sauté, stirring frequently, until onions turn translucent - about 10 to 15 minutes.
Stir in tomato paste, paprika, crushed red pepper, cayenne pepper. Stir until the mixture become fragrant, about 1 to 2 minutes.
Push mixture to the side, nestle chicken thighs in open space, place some of the mixture on top of the chicken thighs. Brown chicken for 2 minutes. Add 3/4 cup chicken broth. Place lid on top of pan and cook for 30 to 40 minutes, or until chicken is cooked through and tender.
Remove chicken thighs from pan and set aside, cover with foil to keep warm. Reduce sauce for 3 to 5 minutes, until it starts to thicken. Season with remaining salt, about 1/4 teaspoon kosher salt. Once sauce has begun to thicken, remove from heat and whisk in 1/4 cup greek yogurt if desired.
Place chicken thighs back in the sauce. Top with sliced green onion or chives. Serve on it's own with vegetables, or over rice or pasta.
* I've made this both with using greek yogurt for a creamy sauce and without, and I would recommend both versions whole heartedly! If you have the yogurt and feel up to it, through it in! If not, don't even think twice about it.
Love, Luck, and Happiness!