My Version of Chicken Parikash

• 6 pieces Skinned Chicken Thighs
• 1 teaspoon Salt To Taste
• 1 teaspoon Pepper To Taste
• 2 Tablespoons Extra Virgin Olive Oil
• 1 cup Chopped Vidallia Onion
• 2 teaspoons Sun-dried Tomato Paste
• 1 cup Chicken Broth
• 2 Tablespoons Paprika
• 3 teaspoons Smoked Paprika
• 1 container 16oz- Sour Cream
• 2 Tablespoons Flour, As A Thickener, If Needed

1. 1.
2. Season the chicken with salt and pepper all over and brown the chicken thighs in the olive oil in a large skillet on medium high heat, about 2 to 3 minutes each side.
3. 2.
4. Remove chicken from pan and set aside.
5. 3.
6. Place the onions in the pan and saute until tender , about two minutes, add tomato paste.
7. 4.
8. Add the chicken broth into the pan first and then add both paprikas and 3/4 of the container of sour cream.
9. At this point you can adjust the paprika until the sauce is the color you want.
10. 5.
11. Add the chicken back into the pan, cover and reduce heat to medium-low, simmering for about 20 minutes or until the chicken is cooked through.
12. 6.
13. Once the chicken is cooked through, remove the chicken and cover to keep warm.
14. 7.
15. Add up to 2 table spoons of flour to the sauce and bring heat back up to medium until the sauce is thickened.
16. 8.
17. Serve chicken and sauce over rice, noodles or dumplings.

chicken, salt, pepper, olive oil, vidallia onion, tomato paste, chicken broth, paprika, paprika, sour cream, flour

Taken from tastykitchen.com/recipes/main-courses/my-version-of-chicken-parikash/ (may not work)