Chicken Paprikash

Simple yet satisfying, chicken paprikash is a Hungarian recipe made with chicken browned in butter and cooked with onions and paprika, then finished with a little sour cream mixed in. Serve over dumplings or noodles.

NOTE:

We like cooking chicken skin-on and bone-in, but this recipe will easily work with boneless, skinless chicken pieces as well if that's what you prefer.

Paprika can go flat and tasteless if it is too old. So check your paprika first, before starting this dish.

Ingredients:

2 to 2 1/2 pounds chicken pieces, preferably thighs and drumsticks

Kosher salt

2 to 3 tablespoons unsalted butter

2 pounds yellow onions (about 2 to 3 large onions)

Freshly ground black pepper to taste

2 tablespoons sweet paprika, preferably Hungarian

1 teaspoon hot paprika or cayenne, or to taste

1 cup chicken broth

1/2 cup sour cream

Method:

Salt the chicken pieces:

Sprinkle the chicken well with salt and set aside at room temperature.

Slice the onions:

Slice the onions lengthwise (top to root).

Brown the chicken pieces:

Heat a large sauté pan over medium-high heat and melt the butter. When the butter is hot, pat the chicken pieces dry with paper towels and place them skin-side down in the pan.

Let the chicken pieces cook 4 to 5 minutes on one side, until well browned, then turn them over and let them cook 2 to 3 minutes on the other side. (Take care when turning so as not to tear the skin if any is sticking to the pan.)

Remove the chicken from the pan to a bowl, set aside.

Sauté the onions:

Add the sliced onions to the sauté pan and cook them, stirring occasionally, scraping up the browned bits from the chicken, until lightly browned, about 7 minutes.

Add the paprika and black pepper:

Add the paprika and black pepper to the onions and stir to combine. Let cook for a minute.

Add the chicken broth, place chicken on onions, cover and cook:

Add the chicken broth, again scraping up the browned bits from the bottom of the pan, and then nestle the chicken pieces into the pan, on top of the onions.

Cover and cook on a low simmer for 20 to 25 minutes (depending on the size of your chicken pieces).

When the chicken is cooked through to 165°F, (use a digital thermometer) remove the pan from the heat.

(If you want, you can also keep cooking the chicken until it begins to fall off the bone, which may take another 30 minutes or so.)

Remove the chicken, stir in sour cream:

When the chicken is done to your taste, remove the chicken from the pan. Allow the pan to cool for a minute and then slowly stir in the sour cream and add salt to taste.

If the sour cream cools the sauce too much, turn the heat back on just enough to warm it through. Add the chicken back to the pan and coat with the sauce.

Serve:

Serve with dumplings, rice, egg noodles or potatoes. (If cooking gluten-free, serve with rice, potatoes or gluten-free noodles or dumplings.)

NUTRITION FACTS:

(PER SERVING)

533

CALORIES

27g

FAT

18g

CARBS

53g

PROTEIN

 Show Full Nutrition Label:

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

ENJOY.