If you’re a fan of traditional chicken paprika but crave a twist, prepare to fall in love with this spicy chicken thighs recipe. This dish delivers a delightful blend of sweet and spicy flavors by replacing the standard paprika with a mix of cayenne and sugar. This is your ticket to a tantalizing chicken meal with a touch of heat and an unexpected hint of sweetness.
Buy chicken thighs in bulk and try this easy chicken bouillabaisse or an exotic moroccan chicken stew. The chicken is also great with a sweet and spicy chicken rub.
This is a popular and classic sweet and spicy chicken cayenne peasant dish with a twist. Instead of traditional paprika, I substitute cayenne and sugar. It’s a deliciously spicy chicken recipe with just a hint of sweetness.
Reasons to Try This Recipe
A deliciously tender chicken is delightful with sweet and spicy seasonings. Inspired by the traditional peasant dish of chicken paprika, a cayenne and sugar blend offers an equally spicy but subtly sweet alternative.
Dinner is served with a few minutes of prep work and simple steps, followed by some magic from your slow cooker.
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 hot paprika. A smaller 2.5-quart Le Creuset oval Dutch oven is the perfect size for dinner for one or two.
Main Ingredients Notes
- Chicken: Opt for hearty bone-in chicken thighs, legs, or breasts. Boneless chicken can also be used, although it may be drier.
- Onion & Garlic: Classic sauté companions that can be adjusted according to your preference.
- Seasonings: The blend of ground cayenne pepper and sugar gives a tantalizing heat complemented by a touch of sweetness. For extra heat, add some red pepper flakes.
- Tomatoes: Fresh tomatoes, finely chopped, can be used as an alternative.
- Chicken Broth: Opt for ‘Better than Bouillon’ to make the exact amount needed and avoid waste.
- Sour Cream: Both full-fat and low-fat versions work. Alternatively, Greek yogurt can be used.
👩🍳 How to Make Chicken Cayenne
(Please see the recipe card at the bottom of the post for the complete written instructions and ingredient quantities.)
Just a few minutes of prep time and a few simple steps, then let the slow cooker do its magic, and dinner is ready.
Step One: Preheat the oven to 400°F. Season the chicken with salt and pepper. Heat the oil and 1 teaspoon of butter in the Dutch oven over medium-high heat.
Step Two: Add chicken and brown on both sides. Remove chicken and set aside.
Step Three: Add the onions and saute until translucent, about 2 minutes. Add the garlic and saute for another minute.
Step Four: Stir in the cayenne, sugar, and flour and cook for another 4-5 minutes, stirring constantly.
Step Five: Add the tomatoes and chicken broth and stir until well combined.
Step Six: Add the chicken and transfer it to the oven. Bake uncovered for 25-30 minutes or until the chicken is thoroughly cooked and the sauce thickens.
Step Seven: Move the chicken to the side of the Dutch oven or remove it, then stir in the sour cream until well combined. Cook the egg noodles according to the package instructions and serve.
Serving Suggestions
- Serve chicken and sauce over a bed of egg noodles.
- Also wonderful served over rice or with creamy mashed potatoes.
Storing Instructions
This chicken cayenne recipe is perfect for making a day ahead. Any leftover sauce should be stored in a covered container and refrigerated for up to 2 days. It is amazing over rice.
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Chicken Cayenne
Ingredients
- ½ pound chicken thighs & drumettes
- 2 teaspoons vegetable oil
- 1 teaspoon butter
- 1 tablespoon onion diced
- 1 garlic clove minced
- ¼ tablespoon ground cayenne pepper
- 1 teaspoon sugar
- 2 teaspoons all-purpose flour
- ½ cup canned crushed tomatoes
- ½ cup chicken broth
- 1 tablespoon sour cream
- Egg noodles cooked according to package directions
- salt and pepper to taste
Instructions
- 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.
Nutrition Disclaimer
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below is an estimate only and provided as a general guide only.
Very good
Really easy to make and sooooo good. Just the right amount of sweet with spicy. Next time I’m making a double batch!!
Hi Zoey,
Happy to hear you enjoyed this recipe! It’s great over noodles, over rice, or with old fashion mashed potatoes.
Cheers!
Sydney