Hungarian Chicken Paprikash
Ingredients:
3 tablespoons butter
4 chicken thighs (about 2.5 pounds)
1 medium onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 tablespoon tomato paste
2 tablespoons paprika
1 teaspoon pepper
1 teaspoon kosher salt
1 cup chicken stock
1 tablespoon flour
½ cup sour cream
1 tablespoon fresh parsley, chopped
Instructions:
Season chicken thighs with salt and pepper. In a pot over medium-high heat, melt 1 tablespoon butter and sear chicken thighs skin-side down for 3-4 minutes until browned. Remove and set aside.
Melt remaining butter in the pot. Sauté onions for 2-3 minutes until soft. Add red pepper, garlic, tomato paste, paprika, salt, and pepper. Cook for another 2-3 minutes until fragrant.
Add chicken stock, reduce heat to medium, and return chicken to the pot skin-side down. Simmer for 20-25 minutes, turning halfway through. Ensure chicken is cooked to an internal temperature of 165°F.
In a small bowl, mix flour and sour cream. Gradually add ½ cup of the hot liquid from the pot to the sour cream mixture, then return this mixture to the pot, stirring well.
Return chicken to the pot, coat with sauce, and garnish with parsley. Serve with spaetzle, noodles, or roasted potatoes.
