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one pot Chicken with Potatoes

Paprika Chicken with Sweet Potatoes

Servings: 8
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Author: Sandy Coughlin
Course: Main Course
Cuisine: American
Paprika Chicken with Sweet Potatoes or "chicken stew," is a one-pot meal served in a soup bowl or bread bowls. It's the ultimate fall recipe. Try it served with rice, quinoa, or farro. You can use white wine in place of apple juice.

Ingredients

  • 3 lb skinless, boneless chicken thighs, fat trimmed
  • 1 tsp. each Kosher salt and freshly ground pepper
  • 2 Tbsp. paprika, I use McCormick Smoked Paprika
  • 2 Tbsp. olive oil
  • 3-4 cloves pressed garlic
  • 1 medium onion, finely chopped
  • 2 lbs. sweet potatoes, in 1-inch chunks
  • 2 cups baby carrots
  • 2 Tbsp. flour
  • 1 ½ cups chicken broth
  • 1 cup apple juice
  • 1 ½ Tbsp. fresh rosemary, finely chopped

Instructions

  • In a Ziploc bag, combine about 2 T. smokey paprika, and 1 tsp. each of salt and pepper. Mix together and add 4-5 pieces of chicken at a time, lightly shaking. Pull the chicken pieces out and put on a large plate. Repeat the process, adding more spices if needed, until all the chicken has been coated.
  • In a large heavy frying pan, heat the oil over medium-high heat. Add the chicken and cook until brown, about 2 minutes on each side. Transfer the chicken to a plate. Repeat the process until all the chicken has been lightly cooked.
  • Add the garlic and onion to the frying pan, stirring for about 2 minutes. Add the potatoes and carrots. Sprinkle with salt and pepper and sauté for about 5-6 minutes.
  • Gently whisk the flour into the apple juice. Gradually pour into the vegetable mixture. Bring to a boil, stirring frequently. Add the chicken stock; stir. Return the chicken to the pan and bring to a boil.
  • Cover the pan, and reduce the heat to medium-low, simmering until the chicken and vegetables are cooked. Cook for about 35 minutes. Right before serving, stir the chicken and vegetables; add in the rosemary. Taste and adjust the seasoning with more salt and pepper. Serve alone, or on farro, rice, or quinoa.

Notes

originally posted OCT 2015.

Nutrition Facts

Calories: 282kcal, Carbohydrates: 36g, Protein: 22g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 89mg, Sodium: 407mg, Potassium: 861mg, Fiber: 7g, Sugar: 10g, Vitamin A: 22449IU, Vitamin C: 6mg, Calcium: 83mg, Iron: 3mg