Chicken Paprikash recipe
|Prep time||30 minutes|
|Cook time||2 hours|
|Total time||2 hours, 30 minutes|
|Meal type||Main Dish|
|Allergy list||Milk, Soy, Wheat|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
- 2 tablespoons olive oil
- 3lb bone in chicken breasts
- 3 pinches salt and pepper (to season chicken with)
- 1 large onion (chopped)
- 3 medium garlic cloves (minced)
- 3 tablespoons hungarian paprika (sweet or hot, or a combination)
- 1 cup chicken broth
- 14.5oz can diced tomatoes (low sodium is best)
- 2 tablespoons all purpose flour (I used wheat flour, and it was fine)
- 8oz sour cream
Cut chicken breasts in half (cross wise) to make smaller pieces. Season each piece with a pinch of salt and pepper on all sides.
In a large dutch oven or large stew pot, heat the olive oil over medium high heat.
Brown chicken pieces in batches until evenly browned on the outside, but not cooked all the way through. About 5 minutes on each side.
Remove chicken pieces, and set aside on a plater. Do not drain off fat from the pan.
Add onion to the pan and sauté quickly until transparent.
Add garlic and sauté a minute more, stirring to combine with the onions.
Sprinkle in the paprika, stirring to coat the onion and garlic mixture.
Add chicken broth to the pan slowly to deglaze. Scrape off any browned bits from the bottom of the pan while stirring the broth in.
Add canned tomatoes (including the juice from the can).
Add chicken pieces back into the sauce mixture, making sure to poke the pieces down into the liquid. If you need more liquid, it's ok to add a little more broth or water. Make sure the chicken is at least half way submerged.
Cover the pot and reduce heat to medium-low. Cook at a simmer for 1 hour.
Check once or twice to make sure nothing is sticking to the bottom and to stir the chicken pieces around.
Once chicken has cooked for an hour, thicken the sauce if needed by mixing flour and a quarter cup cold chicken broth until flour is dissolved. Add the flour mixture to the sauce, stirring constantly to prevent lumps.
Let simmer for 15 more minutes with the lid off to thicken.
Once the sauce has thickened, turn the heat off and move the pot to a cold burner. Let the chicken and sauce cool in the pot for about five to ten minutes before adding the sour cream as a final touch. Stir the sour cream in until smooth and creamy. Or, you can wait to add the sour cream, and instead serve it at the table for everyone to add themselves. I prefer to mix it in ahead.
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