Chicken Paprika
- 4 large chicken thighs (bone in and skin on)
- 2 Tbsp Hungarian Paprika
- 1 tsp onion powder
- 1 tsp kosher salt
- 1/4 cup greek yogurt
- 1/4-1/2 tsp red pepper flakes (optional)
- salt and pepper to taste
- 1 c lower sodium fat free chicken broth
- 1 1/2 tsp xanthan gum
- Mix the paprika, onion powder, salt and pepper together in a small bowl.
- Season the chicken thighs generously with the mixture.
- Place the thighs in a baking pan.
- Roast at 400 degrees (F) for about 30 minutes.
- Remove the chicken from the pan and pour the juices into a small bowl.
- Mix juices together along with broth and xanthan gum together and pour over chicken.
- Place back in the oven for 10 - 15 minutes.
- Remove from oven and sprinkle with red pepper flakes to taste, stir to blend everything together.
- Serve over cauli rice or cooked spaghetti squash
THM S,
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