Lime and Paprika Chicken

    Lime and Paprika Chicken


    264 people made this

    Lime, paprika, brown sugar and wine are the perfect sauce for chicken thighs. Make sure you use thighs - they are an unfairly neglected cut of chicken.

    Serves: 6 

    • 6 boneless, skinless chicken thighs
    • 1 lime, zested and juiced
    • 1/3 cup (45g) plain flour
    • 1 1/2 teaspoons salt
    • 1 tablespoon paprika
    • 1/4 cup (65ml) vegetable oil
    • 2 tablespoons brown sugar
    • 1/2 cup (125ml) chicken stock
    • 1/2 cup (125ml) white wine
    • 2 sprigs fresh mint, chopped

    Preparation:5min  ›  Cook:55min  ›  Ready in:1hour 

    1. Preheat the oven to 190 degrees C.
    2. Combine the flour, salt and paprika in a large plastic bag. Sprinkle lime juice over the chicken thighs then place them in the bag. Shake pieces around until completely coated.
    3. Heat the oil in a large frypan over medium-high heat. Add chicken and cook just until browned on each side. Transfer to a baking dish. Mix together the brown sugar and lime zest; sprinkle over the chicken. Pour the chicken stock and white wine into the pan. Sprinkle mint over the top.
    4. Bake uncovered for 45 minutes in the preheated oven. Chicken should be cooked through and juices will run clear.

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