Chicken Paprikash
Traditional Hungarian braised chicken dish. Slow simmered chicken in a rich paprika tomato sauce.
Servings: 4 People
Equipment
- 1 6 Qt Dutch oven
Ingredients
- 2 lbs. Chicken Thighs (bone in skin on)
- 2 Tbsp. Lard ( Can sub for Olive oil or a Neutral oil)
- 2 Ea. Medium Yellow Onion ( Peeled and dice)
- 1 Ea. Medium Red Bell Pepper Diced
- 1/2 tsp. Black Pepper Ground
- 2- 3 Ea. Roma tomatoes ( diced and deseeded)
- 1/4 Cup Sweet Hungarian Paprika
- 1 Tbsp Smoked Paprika (Optional)
- 2-2½ Cups Chicken Broth
- 3/4 Cup Sour cream (Room Temp)
- 1/4 cup Heavy cream
- 1/4 Cup Flour
Instructions
- Heat lard in dutch oven over medium high heat. Sear chicken thighs until golden brown 3-5 mins a side and remove.
- Add onion & sauté until translucent about 3 min.
- Add bell peppers and tomatoes cook for 3 mins. Add Garlic and sauté for 30 seconds.
- Add Paprika and chicken back to pan and cover with chicken stock.
- Simmer for 30 mins. While the chicken is cooking mix the sour cream and flour.
- Once chicken is cooked remove from pan and add in sour cream flour mixture to the pot. Mix well with a whisk to incorporate. Simmer for 5 mins making sure to mix thoroughly.
- Add heavy cream and ensure the sauce is mixed well. Add chicken back to the pot with the sauce.
- Serve and enjoy!