Chicken Paprikash
Ingredients
The Chicken
-
2 ½
pounds
bone-in chicken thighs
-
1
teaspoon
salt
-
1
teaspoon
pepper
-
1
teaspoon
garlic powder
-
1
teaspoon
paprika
The Sauce
-
2
tablespoons
unsalted butter or cooking oil
-
2
medium
yellow onions, small diced
-
1
tablespoon
minced garlic
-
1
leaf
bay leaf
-
1
red bell pepper, small diced
-
2
tablespoons
smoked paprika
-
2
cups
low-sodium chicken broth or water
-
2
tablespoons
flour
-
½ - ¾
cup
sour cream
-
⅓
cup
milk
Instructions
- Toss the chicken with salt, pepper, garlic powder, and paprika in a bowl and set aside.
- Heat oil or butter in a large skillet over medium-high heat.
- Sear the chicken thighs skin side down for about 3 minutes until browned, then flip and brown the other side for another 3 minutes.
- Remove the chicken and set aside. Add onions, garlic, and bay leaf to the skillet and cook for 3-4 minutes.
- Stir in the bell pepper and smoked paprika, cooking until soft for about 2-3 minutes.
- Pour in the broth and return the chicken to the pot with its juices. Cover and cook for about 35 minutes until the chicken is fully cooked.
- In a small bowl, mix flour with sour cream and milk to form a smooth paste.
- Push the chicken aside and stir the sour cream mixture into the sauce, cooking on low heat until thickened for 3-5 minutes.
- Adjust seasonings with salt, stock, and pepper to taste before serving.
Nutrition Facts (estimated)
Servings
5
Calories
578
Total fat
42g
Total carbohydrates
14g
Total protein
36g
Sodium
208mg
Cholesterol
214mg
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