• Leigh

Slow Cooked Lemon-Paprika Chicken Thighs


This is an easy, economical, and really, really good chicken dish. Start it around lunch time, and you'll have an incredibly good dinner with no last minute rush and hassles--at least from the chicken. Truth in posting, I started with a Cook's Country recipe and adapted it to what I had on hand and our tastes. The meat turns out moist and tender, and the sauce is savory-piquant with plenty of complexity and not too much lemon taste. Because the chicken thighs give up a lot of juice while they cook, you'll want to serve them with rice, noodles, or potatoes to soak up the sauce. I recommend tumeric rice, and I'm attaching a quick recipe below. If you want an easy, cheap company dinner, try the thighs and rice with broccoli and a crisp green salad. You'll be relaxed, and your guests will be impressed and full. But not too full for dessert!

Lemon-Paprika Chicken Thighs

Lemon-Paprika Chicken Thighs -- Serves 4-6

3 pounds of boneless, skinless chicken thighs

2 tablespoons of extra-virgin olive oil

1 teaspoon of salt

1/2 teaspoon of pepper

1 1/2 teaspoons of sweet paprika