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creamy chicken with paprika

Creamy chicken with spinach and paprika

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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course souper
Cuisine American
Servings 4 portions

Ingredients
  

  • 30 ml of olive oil
  • 800 gr. Boneless and skinless chicken thighs
  • 60 ml sweet paprika
  • 2.5 ml salt
  • 30 ml ground turmeric
  • 30 cherry tomatoes or grapes
  • 1 large yellow onion cut in half and thinly sliced
  • 220 gr baby spinach finely chopped
  • handful of fresh coriander finely chopped
  • 160 ml sour cream
  • 2 green shallots

Instructions
 

  • In a bowl, mix chicken legs with paprika, salt, pepper, turmeric. Mix until well coated.
  • Mince onions, cut spinach and coriander into small pieces
  • Heat a large 12-inch cast iron skillet over medium heat, add the avocado oil, then the chicken, cook the chicken for 5 to 6 minutes, then invert and repeat.
  • Add the grape tomatoes and the minced onion. Mix gently to coat with spices.
  • Bake 5 to 7 minutes, until tomatoes are tender enough to explode easily under the weight of a spatula or wooden spoon. Crush all the tomatoes so that they release their juice.
  • Add chopped coriander and spinach with sour cream and mix well
  • Reduce the heat to low and continue cooking for another 8 to 10 minutes until the chicken is cooked through and the sauce has thickened a little.
  • Serve on rice, cauliflower rice or gluten-free pasta and enjoy!
  • Add to taste green onions and coriander