Recipe For Chicken Paprikash

Introduction

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 tablespoons sweet paprika
• 1 tablespoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional)
• 2 cups chicken broth
• 1 cup sour cream
• 2 tablespoons all-purpose flour
• Chopped fresh parsley, for garnish

Instructions

1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add the diced onion and cook for 3-4 minutes, until softened and translucent.
3. Add the minced garlic and cook for an additional 30 seconds, until fragrant.
4. Add the sweet paprika, smoked paprika, dried thyme, salt, black pepper, and cayenne pepper (if using) to the pot and stir to combine.
5. Add the chicken thighs to the pot and stir to coat them in the spice mixture.
6. Pour the chicken broth over the chicken and bring the mixture to a simmer.
7. Cover the pot with a lid and reduce the heat to medium-low.
8. Simmer the chicken for 25-30 minutes, or until cooked through and tender.
9. While the chicken is cooking, whisk together the sour cream and flour in a small bowl until smooth.
10. Once the chicken is cooked, remove it from the pot and place it on a plate.
11. Whisk the sour cream mixture into the sauce in the pot, stirring constantly to prevent lumps.
12. Continue cooking the sauce for 5-10 minutes, or until it has thickened and is creamy.
13. Return the chicken to the pot and stir to coat it in the sauce.
14. Serve the Chicken Paprikash hot, garnished with chopped fresh parsley.

Nutrition

• Calories: 477
• Protein: 42g
• Fat: 30g
• Carbohydrates: 9g
• Fiber: 2g
• Sugar: 3g
• Sodium: 902mg

Conclusion