Chicken Paprika or chicken paprikash is a traditional Hungarian dish. It goes very well with rice, bulgur ... or alone, chicken paprika is made with sour cream which gives it a unique, smooth, and tasty flavor,
Ingredients
6 chicken thighs bone-in, skin-on
3 tbsp olive oil
4 tsp sweet paprika preferably Hungarian paprika
½ tsp smoked paprika
1 medium onion finely minced
1 ½ cup chicken broth low sodium
2 tbsp flour all-purpose
⅓ cup sour cream
⅓ cup milk
3 tbsp parsley chopped
salt, pepper to taste
Instructions
Rub chicken thighs with paprika
Season chicken with salt and pepper and liberally rub it with paprika and smoked paprika.
Sauté the onion and sear the chicken
Heat olive oil in a large braiser or non-stick pan and on medium heat. Add minced onion and sauté until translucent, about 5 minutes. Add chicken and brown on both sides, about 5-7 minutes per side.
Simmer the chicken
Stir in chicken broth and bring to a boil. Reduce the heat to medium-low, cover with a lid and simmer for 40 minutes or until an instant meat thermometer reads 165 F. When chicken is ready, remove it to a clean plate and set aside.
Prepare the sauce
While chicken is simmering, in a small bowl whisk together sour cream, flour, and milk.
Add sauce to a pan
Add the sour cream mixture to the pan and simmer stirring constantly until the sauce thickens about 5 minutes.
Cook chicken in a sauce
Return chicken to the pan, cover with the sauce. Sprinkle with chopped parsley and serve immediately!
