Chicken Paprikash
Chicken Paprikash
Enjoy this quick and easy recipe from Inspired with Anna Olson.
  • Difficulty Level Moderate
  • Technique Stewing
  • Preparation Time 20 minutes
  • Cooking Time 50 minutes
  • Yield 4 servings
  • 30 millilitres Vegetable oil
  • 2 kilograms bone-in Chicken thighs (skinless optional)
  • 300 grams sliced cooking Onion
  • 200 grams Red bell pepper, sliced (about 1 pepper)
  • 20 grams Hungarian paprika
  • 3 Bay leaves
  • 18 grams All-purpose Flour
  • 500 millilitres Chicken stock
  • 125 millilitres full-fat Sour cream
  • 30 millilitres Lemon juice
  • Salt & pepper
  • Chopped parsley, for garnish
  1. Heat the oil in a large saucepan over high heat and add the chicken (skin-side down, if using skin-on chicken thighs) and brown the chicken on both sides, about 3 minutes per side Remove the chicken to a plate and reduce the heat to medium-low
  2. Add the onion and bell pepper to the pan and sauté for about 3 minutes, to soften the onions Add the paprika and the flour and stir for 2 minutes (the flour and paprika will stick onto the vegetables). Add a little of the stock and stir this in completely, to loosen the flour from the vegetables and then pour in the remaining stock while stirring. Increase the heat to medium, add the bay leaves and add back the browned chicken. Bring the liquid to a gentle simmer and loosely cover the pan, cooking for 30 minutes, then uncover the pan and simmer an additional 10 minutes (to allow the liquid to reduce a little)
  3. To finish the sauce, remove the cooked chicken to a clean plate and remove and discard the bay leaves. Whisk the sour cream and lemon juice in a small dish and add this to the saucepan, whisking vigorously. Add back the chicken, season to taste and return the paprikash to a simmer before serving. The parsley can be stirred in or sprinkled on top

Serve the paprika over cooked potatoes, noodles or rice

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