4.5 star :: wonderful flavor and easy
paleo, whole30, keto
This was so good. Incredibly easy. Full of flavor, and I honestly wouldn’t change a thing about the seasoning as I need it. Great option served over rice or as a side dish to pasta or a fresh salad. 3 1/2 pounds bone-in chicken pieces, (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip)
¾ teaspoon coarse salt, divided
½ teaspoon freshly ground pepper
2 tablespoons avocado oil
1 tablespoon butter / I used olive oil
4 cups finely diced onions
1 cup diced red bell pepper
½ cup diced green bell pepper
2 tablespoons tomato paste or I used 1/2 cup fresh tomatoes with 1/4 cup sun dried tomatoes
2 tablespoons sweet paprika
1 teaspoon crushed red pepper
1 teaspoon dried marjoram or I used oregano
1 cup reduced-sodium chicken bone broth
½ cup sour cream or diary free alternative
1 tablespoon arrowroot flour
2 tablespoons finely minced fresh parsley, dill and/or chives
Step 1 Marinate chicken in dry rub spices overnight
Step 2 Heat oil and butter in a instant pot or Dutch oven over high heat. Add chicken, 10 to 15 minutes.
Step 3 Stir in bell peppers, tomato paste, paprika and crushed red pepper. Add the chicken and stir it gently into the onion mixture. Sprinkle with marjoram and add broth. Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes or 40 minutes for instant pot.
Step 4 Just before the chicken is done, whisk sour cream, flour and the remaining 1/4 teaspoon salt in a small bowl until smooth.
Step 5 When the chicken is done, remove it to a plate. Stir the sour cream mixture into the sauce; return to a simmer and cook, stirring, until the sauce coats the spoon. Reduce heat to low, return the chicken to the sauce and reheat, about 1 minute. Serve garnished with parsley, dill and/or chives, if desired.
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