Enjoy this chicken cayenne recipe inspired by the classic chicken paprika peasant dish. The substitution of cayenne and sugar mix makes for a perfect substitute for a hot paprika. A smaller 2.75 quart Le Crueset oval dutch oven is the perfect size for a dinner for one or two.
A few simple steps and dinner is ready.
This chicken cayenne recipe is perfect for making a day ahead and finish off with the sour cream before serving. Have leftover sauce, is quite tasty over rice or slathered onto a hunk of french bread. I’m hungry now!
- 1/1/2 pounds chicken thighs & drumsticks
- 1 tablespoon vegetable oil
- 1 tablespoons butter
- 1/2 onion, diced
- 2 garlic cloves, minced
- 1/2 tablespoon ground cayenne pepper
- 1 tablespoon sugar
- 1 tablespoon all-purpose flour
- 1 cup canned crushed tomatoes
- 1 cup chicken broth
- 1/3 cup sour cream
- Egg noodles, cooked according to package directions
- salt and pepper to taste
Preheat the oven to 400°F.
Season the chicken with salt and pepper.
In the Dutch oven, heat the oil and 1 tablespoon of butter over medium-high heat.
Add chicken and brown on both sides. Remove chicken and set aside.
Add the onions and saute until translucent, about 2 minutes.
Add the garlic and saute another minute.
Stir in the cayenne, sugar and flour and cook another 4-5 minutes stirring constantly.
Add the tomatoes and chicken broth and stir until well combined.
Add the chicken and transfer to oven. Bake uncovered for 25-30 minutes or until the chicken is thoroughly cooked and the sauce thickens.
Move the chicken to the side of the dutch oven or remove, then stir in the sour cream until it is well combined.
Cook the egg noodles according to package instructions.
Serve chicken and sauce over a bed of egg noodles.
Also great over rice.
Can substitute 1 tablespoon hot paprika for the cayenne and sugar.
As an Amazon Associate and member of other affiliate programs, I earn a small commission from qualifying purchases. My commission does not increase the cost to the buyer.