Chicken Paprikash
Recipes Chicken Main Dish Other ethnic food Quick and Easy
Description
You are missing out if you have never made this chicken dish before. It is a traditional Hungarian dish made with lots of paprika, onions, and a creamy sauce of sour cream or half and half. Serve it with pasta, rice or potatoes to take advantage of all of
Ingredients
2 - 2 1/2 lb. chicken thighs and legs (skin-on and bone-in or boneless, skinless chicken)
salt
2 T. unsalted butter
2 - 3 large yellow onions
freshly ground black pepper, to taste
2 T. sweet Hungarian paprika
1 t. hot paprika or cayenne pepper, or to taste
1 c. chicken stock or broth
1/2 c. sour cream or half and half
Directions
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Wash chicken and pat dry with paper towels. Salt chicken well; let sit at room temperature while cutting the onions. Peel onions; cut off the tops and the bottoms; slice the onions lengthwise, from the tops to the bottoms.
Heat a large skillet over medium-high heat; melt the butter; when hot, place skin-side down in the pan. Cook chicken 4-5 minutes on one side, until well browned, then turn chicken over; cook 2-3 minutes on the second side, being careful not to tear the skin if sticking to the pan. Remove chicken from the pan to a bowl, set aside.
Add the sliced onions to the skillet; cook, stirring occasionally, scraping up the browned bits from the chicken, until lightly browned, about 7 minutes.
Add paprika and pepper to the onions; stir to combine. Add the chicken stock/broth, scraping up the browned bits from the bottom of the skillet; nestle chicken pieces into the skillet, on top of the onions. Cover; cook on a low simmer for 20-25 minutes. When the chicken is cooked through and the juices run clear and not pink when the thickest part of the thigh is pierced with a knife, remove skillet from the heat. You could keep cooking the chicken until it begins to fall off the bone, which may take another 30 minutes or so, if desired.
When chicken is done, remove it from the skillet; allow skillet to cool for a minute; slowly stir in the sour cream; salt to taste. If the sour cream cools the sauce too much, turn the heat back on low, just enough to warm it. Add the chicken back to the skillet, coating chicken with the sauce.
Serve with pasta of your choice, potatoes, rice or dumplings.
Serves 4-6