Smoked Paprika Spiced Chicken with Sour Cream Sauce

This family favourite chicken dinner is always a hit. It’s a great dish to make for company too and looks much fancier than it really is! It is easy to put together, it cooks on the stove top, the quick sauce at the end absolutely makes this dish so delicious! It calls for sour cream but to make this recipe dairy free you can use coconut cream.  Serve with some rice or quinoa to soak up the sauce, some steamed veggies or a salad on the side and your meal is complete and fabulous!

The Spinach provides potassium, magnesium, and vitamins B6, B9, E, C, K, is a rich source of carotenoids (that turns into VitA in the body), folic acid, iron, and calcium.

The sour cream provides protein, calcium and since it is a fermented dairy product, it has probiotic properties that are beneficial for your gut.

As always, when you make this recipe, please post a photo of your Smoked Paprika Spiced Chicken with Sour Cream Sauce goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!

Prep Time:  10 minutes / Cook Time: 60-70 minutes / Serves: 4

Ingredients

• 2 Garlic Cloves – minced

• 3 Tablespoons Extra Virgin Olive Oil – alternate: grape seed or avocado oil

• 8-10 Boneless Skinless Chicken Thighs

• 1 Medium Vidalia Sweet Onion – diced

• 1 teaspoon Dried Parsley – Alternate ¼ fresh parsley or lovage (lovage is in the photos)

• 1 teaspoon Dried Basil

• ¾ teaspoon Smoked Paprika

• ¼ teaspoon Chili Flakes

• 1/8 teaspoon Chili Powder

• 1½ Cups Baby Spinach

• 1¼ Cup Chicken Stock 

• 1/3 – ½ Cup Sour Cream – alternate: coconut cream (to make it dairy free)

• Pinch of Herbamare or Sea Salt

• A Few Grinds of Fresh Pepper

How It’s Made

• Mince the garlic and set aside to release its nutritional magic while you prepare the rest of the ingredients.

• Heat the olive oil in a deep, large skillet over medium – high heat. Add the chicken thighs to the pan and season with Herbamare or sea salt and a few grinds of pepper. Reduce the heat to medium and cook the chicken for 15 minutes. Turn the chicken over to brown on the other side for another 10 minutes. The chicken should be nicely golden browned all over. Remove the chicken from the pan to a plate.

• In the same pan you cooked the chicken in, in the drippings in the pan, cook the garlic and onion for 2-3 minutes until softened. Add the spices – 1 teaspoon parsley, basil, paprika, chili flakes, chili powder. Add the spinach and cook until the spinach is wilted, stirring, for about 2 minutes.

• Add the bouillon and give the pan a good stir. Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to medium low and place the chicken back in the pan. Partially cover the pan and simmer, for 15-20 minutes. You want to make sure the chicken is done – with a meat thermometer check that the largest piece of chicken reaches 165°F.

• Remove the chicken to a serving dish or to dinner plates. Add the sour cream into the pan drippings and whisk, season with a pinch of Herbamare or sea salt and a few grinds of pepper. Cook, whisking, until it is a gentle boil then turn off the heat.

• Spoon the sauce over the chicken and sprinkle with parsley.
  
  Enjoy!