Chicken Paprikash

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  • Prep Time

    10 mins

  • Cook Time

    1 hr 10 mins

  • Total Time

    1 hr 20 mins

  • Servings

    4

  • Calories

    959 kcal

  • Course

    Main Course

  • Cuisine

    European

Chicken Paprikash

You'll be blown away by this savory Hungarian-inspired Chicken Paprikash, loaded with sauteed onions in a rich, spicy cream sauce!

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Ingredients

Servings
  • 2 tablespoons unsalted butter
  • 8 bone-in, skin-on chicken thighs (about 3 pounds)
  • 1 large yellow onion peeled and minced
  • 4 cloves garlic minced
  • 3 roma tomatoes seeded and diced
  • ¼ cup sweet Hungarian paprika (see note)
  • ½ teaspoon black pepper
  • 2 cup low-sodium chicken broth
  • ½ tablespoon salt
  • 1 cup sour cream full-fat
  • cup heavy cream
  • ¼ cup all-purpose flour
  • fresh parsley chopped, for garnish
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Instructions

  1. Place a large deep-sided skillet (or pot) over medium heat and add the butter. Once melted, brown the chicken in two batches until there is a nice sear on the skin. (It will finish cooking later.) Transfer the chicken to a plate and set aside.
  2. In the same skillet, cook the onions for about 3-5 minutes until softened. Then add in the garlic and Roma tomatoes and cook for another 3-5 minutes, stirring often to prevent the garlic from burning.
  3. Take the pan off the heat. Stir in the paprika, salt, and black pepper until well combined. (Paprika is very heat sensitive and can burn quickly, so be sure to add it off the heat.)
  4. Add the chicken back to the skillet, along with enough chicken broth to almost cover the chicken. Bring things to a boil, then reduce to a low boil. Cover and cook for 40 minutes.
  5. Once the chicken is done, remove it once again to a plate. Then whisk the sour cream and heavy cream together in a small bowl. Whisk in the flour until there are no lumps. Pour this mixture into the skillet and whisk consistently to prevent lumps. Cook the sauce down until it starts to thicken slightly, about 15 minutes.
  6. Add the chicken back to the sauce and cook until it's warmed through. Garnish with chopped parsley and serve warm over cooked egg noodles, spaetzle, or with mashed potatoes.

Notes

  • In the US, spices labeled "paprika" almost always use sweet paprika. So you can just get a jar of McCormick paprika or the store brand and you'll be all set. Hungarian paprika (without the word "sweet") is also the same thing. 
  • Nutritional information is for 2 chicken thighs and 1/4 of the sauce in the skillet.

Nutrition Information

Show Details
Serving 2thighs Calories 959kcal (48%) Carbohydrates 21g (7%) Protein 54g (108%) Fat 74g (114%) Saturated Fat 27g (135%) Polyunsaturated Fat 12g Monounsaturated Fat 26g Trans Fat 0.5g Cholesterol 355mg (118%) Sodium 1163mg (48%) Potassium 1129mg (32%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 4765IU (95%) Vitamin C 11mg (12%) Calcium 138mg (14%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 959 kcal

% Daily Value*

Serving 2thighs
Calories 959kcal 48%
Carbohydrates 21g 7%
Protein 54g 108%
Fat 74g 114%
Saturated Fat 27g 135%
Polyunsaturated Fat 12g 71%
Monounsaturated Fat 26g 130%
Trans Fat 0.5g 25%
Cholesterol 355mg 118%
Sodium 1163mg 48%
Potassium 1129mg 24%
Fiber 4g 16%
Sugar 6g 12%
Vitamin A 4765IU 95%
Vitamin C 11mg 12%
Calcium 138mg 14%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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