Hungarian Chicken Paprikash
This HUNGARIAN CHICKEN PAPRIKASH is a one winning dinner recipe. It is simmered in fingerlickin sour cream sauce and loaded with comforting flavors. So good, you'll be making it again and again.
Servings 4 servings
- 6 chicken thighs bone-in, skin-on
- 3 tbsp olive oil
- 4 tsp sweet paprika preferably Hungarian paprika
- 1/2 tsp smoked paprika
- 1 medium onion finely minced
- 1 1/2 cup chicken broth low sodium
- 2 tbsp flour all-purpose
- 1/3 cup sour cream
- 1/3 cup milk
- 3 tbsp parsley chopped
- salt, pepper to taste
Season chicken with salt and pepper and liberally rub it with paprika and smoked paprika. Heat olive oil in a large braiser or non-stick pan and on a medium heat.
Add minced onion and sauté until translucent, about 5 minutes.
Add chicken and brown on both sides, about 5-7 minute per side.
Stir in chicken broth and bring to a boil. Reduce the heat to medium-low, cover with a lid and simmer for 40 minutes or until instant meat thermometer reads 165 F.When chicken is ready, remove it to a clean plate and set aside.
While chicken is simmering, in a small bowl whisk together sour cream, flour, and milk.
Add the sour cream mixture to the pan and simmer stirring constantly until the sauce thickens, about 5 minutes.
Return chicken to the pan, cover with the sauce.
Sprinkle with chopped parsley and serve immediately!
Calories: 190kcal | Carbohydrates: 8.9g | Protein: 4.4g | Fat: 16g | Saturated Fat: 4.5g | Cholesterol: 11mg | Sodium: 311mg | Potassium: 210mg | Fiber: 1.5g | Sugar: 2.6g | Calcium: 50mg | Iron: 0.9mg