Chicken Paprikash

Here’s another great recipe using bacon fat!  Here we go!

5-6 chicken thighs with skin
kosher salt
bacon fat (you can use olive oil but I recommend the bacon fat)
2 large onions
carrots (optional)

chicken paprikash - prep

Chop up the onions and toss into the pan mixing with the fat until they’re  limp and translucent.  Sprinkle with at least (if not more) two tablespoons of paprika. In other words, a lot of paprika. The onions should be well coated and look orange.  Keeping mixing until the color is burnt orange.

By using a pan with high sides, you’ll limit the splattering and clean up of your stove top. Place the chicken thighs skin side down into the pan and add salt. Cook uncovered for 5 minutes or until the skin is brown and crispy.  You may have an odor of the onions burning. To a point that’s okay and in fact enhances the flavor.  But don’t let it become too much of a good thing – otherwise the fire engines will be outside your front door!

Note: If you like carrots, put a bunch of baby carrots in the pan before you  include the chicken.  This addition will add a sweet dimension and you’ll cover all the major food groups.

Turn the chicken over and add salt again –  cook for 5 more minutes.  After this, turn the chicken to the skin side down, cover the pan, turn the heat to low and cook for an additional 10-15 minutes.  Keep turning the chicken every five minutes or so until done.

chicken paprikash

Once cooked, you’ll have a sauce which is terrific with cooked egg noodles or brown rice.

For some reason, making this recipe on the stove top in large quantities doesn’t taste as good. If you’re planing for a large dinner party, consider this alternate method which allows you to prepare in advance and  cook more at once (keeping the great flavor). Brown the chicken in the paprika onion mixture and instead of fully cooking it on the stove top, pop it in the oven for 20-30 minutes at 350 degrees. Remove from the oven and let it sit for 5-10 minutes so the juices settle.