I had chicken thighs in the refrigerator and rice that Reid cooked over last weekend. SO. MUCH. RICE. I wanted to do something new with both of those. This was so good!!!
8 boneless, skinless chicken thighs 2 teaspoons smoked paprika (better if it's hot) black pepper 2 tablespoons unsalted butter 4 baby sweet red peppers, chopped 1 yellow onion, chopped 6 large garlic cloves, thinly sliced 3 tablespoons almond flour (or AP flour) 3 tablespoons sweet paprika 1/2 cup dry white wine 1 1/2 cups water 3 or 4 sprigs fresh thyme leaves pulled off the stalks 1 dried bay leaf 1/2 cup sour cream Heat a large frying pan and add oil. Cook the chicken until brown on both sides. Remove from pan. Add butter, peppers, onion, and garlic to the pan and sauté until translucent. Add flour and paprikas and stir. Add wine stirring constantly to thicken. Add water, thyme, bay leaf, and black pepper. Bring to a boil. Add chicken and turn down the heat to simmer. Cook until the sauce reduces and thickens. Serve over rice with sour cream.
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AuthorI'm not a chef. I have no training. I just really like food. I grew up eating processed food and over time, as a grown up, decided I wanted to cook the kinds of foods I got in restaurants. I have one problem. The doctor put me on a low sodium diet. You'll find there very little if any salt/sodium in this recipes. Just add to your own taste. I will probably do things wrong/differently on this website, but hopefully we'll all learn from each other! Archives
March 2024
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