Paprika Chicken
A hearty Hungarian-inspired dish featuring tender chicken thighs simmered in a rich paprika-spiced sauce with onions and tomatoes, finished with a touch of sour cream for extra creaminess.
Ingredients
- •8 piece chicken thighs with skin and bones (2 1/4 lb)
- •1 tablespoon olive oil
- •2 cups finely chopped onion
- •¼ teaspoon salt
- •2 tablespoons paprika
- •1 can whole tomatoes, drained
- •½ cup chicken broth or water
- •1½ teaspoons all-purpose flour
- •2 tablespoons sour cream
- •2 tablespoons chopped fresh parsley
- •to taste egg noodles or rice
Cooking Instructions
- 1.
Pat chicken dry. Remove skin and reserve. Heat oil in a 5-quart heavy pot over moderate heat until hot, then cook skin until it renders about 1/4 cup fat. Discard skin with a slotted spoon.
10 min
- 2.
Cook onion with salt in fat in pot over moderately high heat, covered, stirring occasionally and reducing heat if necessary, until onion is very tender but not browned, about 5 minutes.
5 min
- 3.
Add paprika and cook, stirring, 1 minute. Stir in tomatoes and broth, stirring vigorously to break up tomatoes. Add chicken and simmer, covered, stirring occasionally, 10 minutes. Simmer, uncovered, until chicken is just cooked through, 5 to 10 minutes longer.
20 min
- 4.
Stir flour mixture and stir into sauce. Simmer, stirring, until sauce is slightly thickened, about 2 minutes.
2 min
- 5.
Remove from heat, then season with salt and stir in 2 tablespoons sour cream. Serve, sprinkled with parsley, over noodles or rice, with additional sour cream on the side.
3 min
