Chicken Paprikash Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 ounces butter, unsalted
1 medium onion, fine dice
3.5 lbs chicken thighs, bone-in and skin on
1 large tomato, peeled, seeded and chopped, or 1 (14.5-ounce) undrained can chopped tomatoes
1 clove garlic, minced
1 heaping tablespoon Hungarian paprika
to taste salt
to taste black pepper
3/4 cup water
1 cup sour cream
2 tablespoons all-purpose flour
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Directions: |
Directions:Heat butter in a Dutch oven or large skillet with a lid. Add onion and sauté over low heat until translucent.
Add chicken pieces and brown lightly on both sides. Add tomato, garlic, and sweet or hot paprika.
Season to taste with salt and pepper and stir in water. Bring to a boil. Reduce heat to low, cover and cook 35 minutes or until chicken is tender.
Remove chicken to a heated platter and keep warm by loosely tenting with aluminum foil.
In a small bowl, whisk together sour cream with flour. Temper the sour cream mixture with some of the pan juices. Return tempered sour cream mixture to pan and simmer until juices are thickened. Return chicken to pan to rewarm.
Portion into heated bowls or plates, and serve with nokedli, which are similar to German spaetzle, or another type of noodle, or rice. |
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Number Of
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Number Of
Servings:4-5 |
Personal
Notes: |
Personal
Notes: I found this recipe on the Spice House website. Very good and super simple. I think it would also work great in the Instapot/Pressure Cooker.
We served it with egg noodles, but rice or mashed potatoes would be great, too.
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