Wednesday, December 02, 2009
More chicken thighs
Smoky Paprika Chicken Thighs
Better Homes and Gardens Biggest Book of Slow Cooker Recipes Volume 2 Copyright 2006
1 tablespoon smoked paprika or paprika
1 teaspoons salt
¼ teaspoon garlic powder
¼ teaspoon black pepper
3 pounds chicken thighs, skinned I used boneless, skinless thighs, cut-up into smaller pieces
½ cup chicken broth
1 tablespoon tomato paste
1 8-ounce carton light dairy sour cream
2 tablespoons cornstarch
In a small bowl stir together paprika, salt, garlic powder, and pepper. Sprinkle evenly over chicken thighs; rub in with your fingers. Place chicken in a 4 ½- to 5 ½-quart slow cooker.
In another small bowl whisk together the tomato paste and chicken broth. Pour over chicken.
Cover and cook on low-heat setting for 6 to 7 hours or in high-heat setting for 3 to 3 ½ hours. Transfer chicken to a serving platter, reserving cooking juices in slow cooker. Cover chicken with foil to keep warm.
If using low-heat setting, turn to high-heat setting. For sauce, in a small bowl stir together sour cream and cornstarch; whisk into cooking juices in slow cooker until smooth. Cover and cook about 15 minutes more or until slightly thickened. Spoon sauce over chicken.
Per serving: 164 cal, 6g fat, 90mg chol, 439 mg sodium, 5g carbs, 0g fiber, 21g pro
I had some smoked paprika so this recipe caught my eye. It wasn't the prettiest recipe but it had good flavor. I chose to serve it over orzo even though I really craved spaetzle. There just wasn't time to make spaetzle.
I will add this to my round-up of boneless, skinless chicken thigh recipes.
It's that time of year where I fall apart. I always get overwhelmed by the holidays no matter how much I try not to. Some things just don't help - the alternator on my 2-year old car died Friday. So don't be surprised if posting is a bit sporadic but I have to prioritize.
Question of the Day: Are you ready for the holidays?