2-ingredient paprika chicken – you wouldn’t believe how flavorful, delicious, and melt-in-your mouth this chicken is, not to mention completely hands-off!
This 2-ingredient paprika chicken recipe is truly genius – not only it has only 2 ingredients, and tastes amazing, but it also practically cooks itself. It’s the easiest, simplest, fall-off-the-bone, and super delicious chicken recipe you will make, and will forever keep in your repertoire.
It’s a family favorite, and one that I often revert to, especially on busy week days. All I do, is throw the chicken with some sweet paprika, oil and salt, cover with water, and forget about it for the next hour. You don’t need to stir, or even brown it up front. It’s completely hands-off!
While that’s cooking, you can fix a quick salad, or side dish to serve it with.
The lack of ingredients in this recipe may not sound very promising, but trust me – somehow the paprika mixed with chicken juices and fat develops a ton of flavor, and tastes super delicious. And it smells heavenly!
You need to use only dark chicken meat to get the best, and juiciest results. I go for boneless, skinless thigh meat.
As far as technique, you have to place the chicken thighs in one layer at the bottom of a deeper pan, season with salt, and sweet Hungarian paprika, drizzle with olive oil, and pour enough water to cover the chicken. Lower the heat, and leave the chicken, partly covered, until all the water evaporates, and the chicken is falling apart. This usually takes about 50 minutes to an hour. Add more water if it dries before the meat is cooked.
In fact, the whole trick in this recipe is to overcook the chicken a bit, so keep adding water until the meat is super tender, almost mushy. Don’t use a thermometer to check for doneness – use a wooden spoon and try breaking the meat apart – if it’s still firm, let it stew in its own juices a bit longer, until it starts to melt. At the last minute, roughly break it into smaller pieces so it absorbs more of the awesome paprika flavors, add more oil and paprika, adjust salt, and quickly stir for a few seconds. That’s all there is to it.
For a special touch, and for those not afraid of a little butter, you can replace the oil at the end with a knob of butter, and even add 1 minced garlic clove. Yum!!
Serve with a side of rice, or salad, and some good bread!
2-ingredient paprika chicken - you wouldn't believe how flavorful, delicious, and melt-in-your mouth this chicken is, not to mention completely hands-off!
- 1 1/2 lbs boneless, skinless chicken thighs
- 2 tsp sweet Hungarian paprika + 1/2 tsp for the finish
- 2 Tbs olive oil + 1 Tbs for the finish
- salt to taste
Season the meat with salt, and place in one layer at the bottom of a deep pan.
Add 2 tbs of olive oil, 2 tsp of paprika and stir to distribute the spice evenly.
Pour enough water to cover the chicken. Bring to a boil, then lower the heat, cover the pan partially, and let the meat cook for 45-60 minutes. Add more water if it evaporates before the meat is done.
Check for doneness by trying to break apart the meat - if it's still firm, let it cook some more, by adding a little water if necessary.
Once the meat is super tender and almost mushy, add 1 Tbs olive oil, and sprinkle 1/2 tsp of paprika, adjust the salt, and stir for a few more seconds. Optionally, replace olive oil with 1 Tbs of butter for an extra flavor.
Optionally, add a crushed garlic clove at the end.
1. For best results, overcook the meat. I usually let it cook for an hour, and I have to add water a couple of times to keep it moist and cooking.
2. It's important to have enough oil. I add 2 tbs in the beginning, and 1 at the very end.
3. There shouldn't be liquid at the end - only a bit of fat, mixed with the chicken juices and paprika.