Chicken Paprikash

• Ready in 12h

• Serves 4

• 624 calories

• 22.82g carbs

You can never have too many main course recipes, so give Chicken Paprikash a try. This recipe makes 4 servings with 624 calories, 41g of protein, and 42g of fat each. For $1.86 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. A mixture of olive oil, onions, cream, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Serious Eats. It is a budget friendly recipe for fans of Eastern European food. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes around 12 hours.

11 ingredients

1. 14 oz canned tomatoes
2. 3 lb chicken thighs and drumsticks
3. 1 tbsp flour
4. 4 servings kosher salt and pepper
5. 3/4 cups chicken stock
6. 3 tbsps olive oil
7. 2 cups onions
8. 1 tbsp parsley
9. 2 bell peppers
10. 2 tbsps cream
11. 8 tsps paprika

Instructions

1. Pat chicken dry and place in bowl with 1 tablespoon olive oil. Stir 5 teaspoons paprika plus 1 teaspoon salt in small bowl.
2. Add paprika mixture to chicken and coat well. Cover and chill at least 4 hours, and preferably overnight (see note above).
3. Heat 1 tablespoon oil in large Dutch oven over medium high heat until shimmering.
4. Add half of chicken to Dutch oven and cook chicken until well browned, 4 to 5 minutes per side.
5. Transfer to plate, add remaining tablespoon oil, and repeat with second batch of chicken. Set chicken aside.
6. Reduce heat to medium and add onions and 1 teaspoon salt. Cook until onions are softened, stirring frequently, 6 to 8 minutes.
7. Add peppers, 1/2 teaspoon black pepper, and remaining tablespoon paprika and cook, stirring, for 1 minute.
8. Stir 2 tablespoons chicken broth into flour and add to pot. Cook, stirring, for 1 minute.
9. Whisk in remaining chicken broth and tomatoes (with juice), and bring to simmer. Nestle in chicken, skin side up, cover, and reduce heat to low. Gently simmer until chicken is completely tender, about 30 minutes.
10. Transfer chicken to plate, stir in sour cream, season to taste, and return chicken to pot.
11. Sprinkle with parsley and serve (see note above).