(Low-Carb) Lime-Chicken Paprikash
-nonstick cooking spray
-2 tablespoons butter/margarine, melted
-6 boneless, skinless chicken thighs (about 2.5 lbs)
-1 tsp garlic powder
-1 tsp salt
-1 Tablespoon paprika
-3 tablespoons lime juice
-1 to 2 teaspoons red hot sauce, any variety
-1/4 cup water
-1 large onion, sliced thinly
-about 1/3 cup sour cream
-chives, if desired
Generously coat a large, deep-sided skillet with nonstick cooking spray and place over MEDIUM-HIGH burner heat. Arrange chicken thighs in a large bowl. Stab each chicken thigh with a fork in a few places to help it absorb seasoning quickly.
Pour melted butter directly over chicken. Immediately sprinkle with garlic powder, salt, and paprika. Squeeze about lime juice (fresh or bottled, as long as it’s not concentrate) over the chicken and throw on a splash (or four!) of your favorite red hot sauce (to taste–I used about 1-1/2 tsp).
Pour a small amount of water (like 1/4 cup or so) over the chicken and swish it all around with that fork you just stabbed the chicken with. When skillet is hot, transfer the chicken one-piece-at-a-time to the skillet and then pour the marinade over the top.
While the first sides of the chicken brown, slice a large onion into very thin rings. Make lots and lots of skinny little onion rings. After chicken has browned for 4 or 5 minutes, flip pieces and add the onions to the bottom of the pan. Continue to skillet-fry for several minutes.
When the cooked onion pieces become limp, you can begin piling them on top of the chicken pieces. Flip chicken in skillet as often as necessary until cooked through (15 minutes or so). When chicken appears done or measures 170 degrees with a meat thermometer, reduce heat to MEDIUM-LOW and scoop about 1/3 cup sour cream into the sauce.
Scrape sauce and sour cream together in the skillet until you’ve got an even, light-orange-colored gravy surrounding the chicken. Remove from heat and serve chicken topped with the onion “strings” and sauce. Sprinkle with chives if you like.