I probably eat chicken two or three times a week so I’m always browsing around the web for new ideas. In my search, I stumbled on some recipes for paprikash, a Hungarian dish that I’d always assumed was complicated, or contained hard-to-find ingredients. Turned out I was wrong on both fronts! Definitely adding this one to the rotation. The day I decided to make it, I found that I already had everything I needed in the pantry, including two different kinds of paprika, smoked and “regular”. I’ve tried both, and I prefer using the smoked paprika for its distinctive flavor. Either will work for this dish, or, I’m told that genuine Hungarian paprika has quite a kick if you like a little heat. Definitely gonna try it as soon as I can find it! I like to serve paprikash with buttered noodles, but I think it would be great served with white rice as well.
4 bone-in chicken thighs
1/3 cup flour
4 tablespoons paprika
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons canola oil
1 small onion, diced
1 small plum tomato, seeded and diced
2 cups chicken stock
1/2 teaspoon cayenne pepper (optional)
1/2 cup sour cream
chopped fresh or dried parsley
dredging tray or shallow pan
1. Heat oil in skillet on medium high. Combine flour, 2 tablespoons paprika, salt, and pepper on dredging tray.
2. Dredge chicken thighs in seasoned flour, then brown on both sides in hot oil. Cook 4-5 minutes per side until golden brown. Set aside.
3. In the same pan, cook onions, tomatoes, cayenne pepper, and 2 tablespoons paprika on medium low heat until onions are softened, about 5 minutes.
4. Add chicken thighs back to the pot, then add chicken stock, stir and cover. Simmer until chicken is tender and cooked through–approximately 30 minutes.
5. Remove chicken from skillet. Stir in the remaining seasoned flour to the sauce and cook on low heat until thickened. Turn off heat and stir in sour cream.
6. Return chicken to skillet, coat with sauce, and garnish with chopped parsley, if desired.
NOTES & TIPS
• Avoid substituting boneless thighs for this recipe. Chicken on the bone tends to stay juicier than the boneless version.