Skillet Pan Chicken with Paprika

chicken-paprika

Serves 4, can be doubled

4 tablespoons unsalted margarine or canola oil
2 large onions, thinly sliced
Kosher salt
Pepper
4 garlic cloves, minced
2 tablespoons Hungarian sweet paprika
1/4 teaspoon cayenne
2 tablespoons all-purpose flour
1 1/2 cups low-sodium chicken broth
Pinch of sugar
1 pound skinless, boneless chicken thighs, trimmed and cut into 3/4-inch pieces
1/4 cup soymilk or non-dairy creamer

In a large saucepan, melt 3 tablespoons of the margarine. Add the onions, season with salt and pepper and cook over moderate heat, stirring occasionally, until golden and tender, about 10 minutes. Add the garlic, paprika and cayenne and cook, stirring, until dark red in color, 2 minutes. Add the flour and the remaining 1 tablespoon of margarine and cook, stirring, for 2 minutes. Stir in the broth and sugar and cook until the sauce is thickened, about 2 minutes. Add the chicken to the sauce and bring to a simmer. Cook over moderately low heat until the chicken is tender, about 15 minutes. Stir in the soymilk and season with salt and pepper.

I serve it with white or brown rice or atop baked sweet potatoes

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