Chicken Paprikash

Chicken Paprikash is a delicious meal from Hungary, and I hope you are also

Hungary! I make it all the time when I have guests.

⏲️ Prep time: 10 min

🍳 Cook time: 1 hr 25 min

🍽️ Servings: 8

Ingredients

8 bone-in, skin-on chicken thighs

salt to taste

pepper to taste

2 cups chicken or beef broth

2 tablespoons olive oil

2 medium sized onions

1 tablespoon powdered garlic

3 tablespoons tomato paste

1/4 cup Hungarian paprika or regular paprika

1 tablespoon cayenne pepper (optional)

1 cup sour cream (optional)

Directions

1. Pat raw chicken thighs with paper towels for crispier skin. Season with salt

and pepper.

2. Heat up a heavy, deep-sided pan on high heat with a little olive oil.

3. Add the chicken thighs skin-side down. Brown the thighs for five minutes on

each side then remove each thigh and place them aside once browned.

4. Add chopped onions to the pan with the chicken fat and sauce until the onions

are golden.

5. Add powdered garlic and tomato paste. Stir this another 5 minutes to create a

tomato-roux.

6. Add Hungarian paprika and stir another minute.

7. Add chicken or beef broth and bring it to a medium temperature.

8. Reduce the heat to medium low and transfer the chicken thighs from the plate

back into the pan. Be sure not to waste any chicken fat.

9. Cover the pan with a lid and simmer the dish for 45 to 60 minutes.

10. With a fork, test to see that the chicken is tender. Add salt and pepper to

taste afterwards.

11. Plate the chicken with an optional dusting of cayenne pepper and serve it

with some nice hearty bread. This dish has sour cream added to it

traditionally, however if dairy is not your thing it’s delicious without it

also. So for this last step you can add some sour cream to the sauce and

stir it or add the sour cream at the end when you plate the chicken. Then

garnish with herbs and enjoy!