Paprika Chicken

This one is adapted from The San Francisco Ferry Plaza Farmers' Market Cookbook by Christopher Hirsheimer and Peggy Knickerbocker.

Paprika Chicken

1 T sweet smoked Spanish paprika
1 T salt
8 chicken thighs, rinsed, patted dry
1 T butter
1 T olive oil
2 small red onions peeled and cleaned, sliced in half
4 lemons, halved
Freshly ground pepper to taste

In small bowl, combine paprika and salt. Rub evenly over chicken. In large, heavy skillet, melt butter with oil over medium-high heat. Add onions, cut side down. Cook 5 minutes to brown. Flip; cook 5 minutes to brown. Add chicken, skin side up. Cook 10 minutes to brown; flip. Add lemons. Reduce heat to medium. Cover. Cook until chicken is tender, about 30 minutes.

To serve, place 2 thighs, 1 onion half and 2 lemon halves on each of 4 plates. Spoon sauce over each. Season each with pepper.

Makes 4 servings.

I would adapt and grill these!Print Friendly and PDF