Chicken Paprika

She’s one a-spicy chicken dish. If you took out most of the spicy spices, you would have chicken cacciatore, but you would have to add other spices…so it’s chicken paprika. My family origins are, mostly-Irish, with a little Scottish, French, and English thrown in for good measure and we love Italian food, go figure? One of my first, and favorite, cookbooks after I had tossed aside Betty’s recipes, was an Italian cookbook I picked up while grocery shopping. That’s how I learned to make a “decent” cacciatore and then extrapolated that into chicken paprika—years of making wrong choices followed.

The following recipe is not for the faint-of-heart, it is spicy and it is delicious and should be served with milk, unless you’re accustomed to Scotch Bonnet peppers.

3 tbsp olive oil
6 to 8 chicken thighs
2 tbsp Worcestershire
½ cup water
2 tbsp paprika
2 tbsp chili powder
1 tbsp garlic powder
1 tsp turmeric or curry
2 tsp cilantro
½ tsp garam masala
½ tsp cayenne pepper (optional)
2 to 3-cubes chicken bouillon
1-14.5 oz. can diced tomatoes
1-8 oz. can tomato sauce

In a Dutch oven, over medium-heat, add olive oil; allowing to heat through. Add chicken thighs—skin on—brown both sides, remove from pot and set aside. To pot, add Worcestershire, water, spices, and bouillon; stirring constantly to thoroughly mix. Add chicken back to pot, flipping pieces in mixture to coat; reduce heat to medium and cook 5 minutes making sure not to burn. Add diced tomatoes and tomato sauce, adding 1-14.05 oz can of water, allow mixture to reheat, cover and simmer 30 minutes. Turn chicken pieces and re-cover for 20 to 30 minutes longer until chicken begins to pull away from bone. Serve over rice, fettuccine noodles, or thin spaghetti pasta.


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