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2-ingredient paprika chicken
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!
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 3 -4
Calories 299 kcal
Ingredients
- 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
Instructions
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Season the meat with salt, and place in one layer at the bottom of a deep pan.
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Add 2 tbs of olive oil, 2 tsp of paprika and stir to distribute the spice evenly.
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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.
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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.
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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.
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Optionally, add a crushed garlic clove at the end.
Recipe Notes
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.