Chicken Paprikash

🛒 Ingredients

• Chicken thigh (bone-in, skin-on) 200 g · 400 kcal
• Onion 75 g · 30 kcal
• Garlic 5 g · 7 kcal
• Sweet Hungarian paprika 7 g · 20 kcal
• Tomato paste 8 g · 10 kcal
• Chicken broth 120 g · 10 kcal
• Sour cream (full fat) 60 g · 120 kcal
• Vegetable oil 8 g · 65 kcal

👨‍🍳 Instructions

1. Pat chicken pieces dry with paper towels and season generously with salt and pepper.
2. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat, then brown the chicken pieces on all sides; remove chicken and set aside.
3. Add sliced onions to the pot and sauté until softened and translucent, about 5-7 minutes.
4. Stir in minced garlic and sweet Hungarian paprika, cooking for just 1 minute until fragrant, being careful not to burn the paprika.
5. Stir in the tomato paste and chicken broth, scraping up any browned bits from the bottom of the pot.
6. Return the chicken to the pot, bring the sauce to a simmer, then reduce heat to low, cover, and cook for 35-40 minutes, or until chicken is tender.
7. Remove chicken from the pot. In a small bowl, whisk a ladleful of the hot sauce with sour cream, then slowly stir this mixture back into the pot, simmering gently for 5 minutes.
8. Return chicken to the pot and coat with the creamy sauce. Serve hot, garnished with fresh parsley if desired.