Paprika Sweet Potato Chicken Thighs is flavorful, healthy, and good enough for company! Try it served with rice, quinoa, or farro. You can use white wine in place of apple juice.
3lbskinless, boneless chicken thighs, fat trimmed
1tsp.each Kosher salt and freshly ground pepper
2Tbsp.paprika, I use McCormick Smoked Paprika
1medium onion, finely chopped
2lbs.sweet potatoes, in 1-inch chunks
1 1/2cupschicken broth
1 1/2Tbsp.fresh rosemary, finely chopped
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.