Chicken Paprikash - Tuesday, Week 18
Experience the warm and comforting flavors of Hungarian cuisine with this classic Chicken Paprikash. Tender chicken pieces are simmered in a rich and velvety paprika-infused sauce, perfect for spooning over egg noodles or rice.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Serves: 4
Ingredients
- 4 bone-in, skin-on chicken thighs (about 800 g)
- Salt and pepper, to taste
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped (about 150 g)
- 2 garlic cloves, minced
- 2 tbsp (30 ml) sweet Hungarian paprika
- 1/4 tsp (1.25 ml) caraway seeds (optional)
- 1 can (400 g) crushed tomatoes
- 240 ml chicken broth
- 1 bay leaf
- 120 ml sour cream
- 1 tbsp (15 ml) all-purpose flour
- Fresh parsley or dill, chopped, for garnish
Instructions
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Season the chicken thighs with salt and pepper on both sides.
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In a large skillet or Dutch oven, heat vegetable oil over medium heat. Add the chicken thighs, skin-side down, and cook for 5-7 minutes, or until the skin is golden and crispy. Flip the chicken over, and cook for another 5 minutes. Remove the chicken from the skillet and set aside.
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In the same skillet, add the chopped onion, and cook until soft and translucent, about 5 minutes. Add the minced garlic, and cook for another 1 minute.
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Stir in the paprika and caraway seeds, if using, and cook for 30 seconds until fragrant.
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Add the crushed tomatoes, chicken broth, and bay leaf to the skillet, and stir well to combine. Bring the sauce to a simmer.
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Return the chicken thighs to the skillet, nestling them into the sauce. Cover, and simmer on low heat for 25-30 minutes, or until the chicken is cooked through and tender.
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In a small bowl, mix together the sour cream and all-purpose flour. Stir this mixture into the sauce to thicken it, and cook for an additional 5 minutes.
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Remove the bay leaf, and season the sauce with salt and pepper, to taste.
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Serve the Chicken Paprikash over egg noodles or rice, garnished with fresh parsley or dill. Enjoy!
