Paprika Chicken and Cabbage Skillet
By Recipes Worth Cooking Test Kitchen

Prep Time: 20 minutes
Cook Time: 48 minutes
Servings: 6
Difficulty: Medium
Cuisine: Eastern European-inspired

Description:
Chicken thighs, cabbage, baby potatoes, sweet paprika, sour cream, and dill make a deeply savory Eastern European-inspired skillet.

Ingredients:
- 2.50 Pound chicken thighs
- 1.00 Tablespoon olive oil
- 3.00 Clove garlic
- 1.50 Teaspoon kosher salt
- 0.50 Teaspoon black pepper
- 1.00 Piece yellow onion
- 1.25 Cup chicken broth
- 0.50 Teaspoon smoked paprika
- 0.25 Cup dill
- 5.00 Cup green cabbage
- 1.25 Pound baby potatoes
- 1.00 Tablespoon apple cider vinegar
- 1.00 Piece red bell pepper
- 0.50 Cup sour cream
- 1.50 Tablespoon sweet paprika
- 1.00 Tablespoon tomato paste

Instructions:
<ol><li>Pat the chicken dry and season with 1 teaspoon salt and the black pepper.</li><li>Heat olive oil in a wide, deep skillet over medium heat. Add chicken skin-side down and cook for 7 to 9 minutes, until deeply browned. Turn and cook for 2 minutes, then transfer to a plate.</li><li>Pour off all but 2 tablespoons fat. Add potatoes cut-side down and cook for 4 minutes. Add onion and red pepper and cook for 3 minutes more.</li><li>Add cabbage and the remaining salt. Cook for 5 minutes, stirring occasionally, until the cabbage begins to soften and brown at the edges.</li><li>Stir in garlic, sweet paprika, smoked paprika, and tomato paste. Cook for 1 minute, keeping the spices moving so they do not scorch.</li><li>Pour in broth and vinegar and scrape up the browned bits. Return chicken skin-side up, keeping the skin above the liquid.</li><li>Cover and simmer gently for 25 to 30 minutes, until the potatoes are tender and the chicken reaches at least 165 F. Uncover and simmer for 5 minutes to concentrate the sauce.</li><li>Whisk sour cream with 1/2 cup hot pan liquid, then swirl it into the skillet off heat. Finish with dill and serve.</li></ol>

Notes:
<ul><li>Use sweet paprika as the main spice; hot paprika will make a much sharper skillet.</li><li>Keeping the chicken skin above the broth helps preserve its browned texture.</li><li>Refrigerate leftovers for up to 3 days and reheat gently so the sour cream sauce stays smooth.</li></ul>

Source: https://recipesworthcooking.com/paprika-chicken-cabbage-skillet/export/