Chicken Paprikash with Paprika (Printable Version)

Tender chicken thighs in a rich paprika sauce, simmered with onions and finished creamy with sour cream.

# Ingredients Required:

→ Poultry

01 - 8 chicken thighs, bone-in and skin-on

→ Spices

02 - 2 tablespoons Hungarian sweet paprika

→ Vegetables

03 - 1 large onion, finely chopped

→ Liquids

04 - 500 milliliters chicken stock, low sodium

→ Dairy

05 - 150 grams sour cream, full-fat

# Guide to Cooking:

01 - Heat a large skillet over medium-high heat and brown the chicken thighs on all sides until golden, about 5–7 minutes per side. Remove and set aside.

02 - In the same skillet, add chopped onions and cook over medium heat until translucent, approximately 5 minutes. Stir in paprika and cook for another minute to release aromas.

03 - Return the browned chicken thighs to the skillet, pour in chicken stock, bring to a gentle simmer, cover, and cook for 30 minutes until chicken is tender and cooked through.

04 - In a bowl, mix sour cream with a few tablespoons of the hot cooking liquid to temper. Stir this mixture into the skillet and cook gently for 5 minutes without boiling to thicken the sauce.

05 - Transfer the chicken and sauce to serving plates and serve hot, traditionally accompanied by nokedli or rice.

# Extra Suggestions:

01 - Tempering the sour cream prevents curdling and ensures a smooth sauce.

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