Chicken Paprikash

  • Ready in 1h 5m

  • Serves 4

  • 538 calories

  • 15.01g carbs

The recipe Chicken Paprikash can be made in approximately 1 hour and 5 minutes. This recipe serves 4 and costs $1.58 per serving. One portion of this dish contains approximately 28g of protein, 41g of fat, and a total of 539 calories. It works well as an affordable main course. 1 person found this recipe to be tasty and satisfying. Not a lot of people really liked this Eastern European dish. If you have bell, chicken stock, garlic cloves, and a few other ingredients on hand, you can make it. It is brought to you by Crunchy Creamy Sweet. It is a good option if you're following a gluten free diet.

14 ingredients

  1. 2 tbsps olive oil
  2. 1 tbsp butter
  3. 1 tsp salt
  4. 1/4 tsps pepper
  5. 4 chicken thighs see notes
  6. 1 cup bell
  7. 3 tbsps paprika
  8. 1 large onion
  9. 2 garlic cloves
  10. 2 cups chicken stock
  11. 1/2 cups cream
  12. 2 tsps cornstarch optional
  13. 1 tbsp water
  14. 1 serving parsley

Instructions

  1. First, trim the excess fat and remove skin from the chicken pieces. Season with salt and pepper, on both sides.
  2. Heat up oil and butter in a large skillet.
  3. Brown chicken on both sides, about 6 minutes each. This is building flavor, so make sure it is nice and brown.
  4. Remove chicken onto a plate. Set aside.
  5. Add garlic, onion and pepper to the pan.
  6. Saute until the onion is translucent.
  7. Lower the heat to medium-low.
  8. Add more oil to the pan and stir in.
  9. Add paprika and stir in. Cook the mixture for about 1 minute. This activates the spice.
  10. Return the chicken to the pan.
  11. Add 1 cup of the stock, stir in. Bring the mixture to a boil, then lower the heat and simmer. Cook the dish for 30 minutes.
  12. Check the internal temperature of the chicken. It should be at least 165° F.
  13. Remove chicken onto a plate.
  14. Mix cornstarch or flour with water and add to the pan. Stir in and cook until it thickens.
  15. Add more stock if you want more sauce.
  16. Remove the pan from heat and let the sauce cool for about 5 minutes. You do not want it to simmer.
  17. Add sour cream and stir in. Return the chicken to the sauce.
  18. Garnish with chopped parsley.
  19. Serve with egg noodles, mashed potatoes, roasted potatoes or even rice.
  20. Pour the sauce generously over the chicken.
Chicken Paprikash

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