Quick and easy Chicken Paprikash

Ingredients

• 6 pieces Chicken Thighs and Drumsticks (bone-in, skin-on)
• 1 medium Onion (diced)
• 2 medium Tomato (diced)
• 3 cloves Garlic (minced)
• 2 tablespoons Sweet Hungarian Paprika (preferably smoked sweet paprika)
• 1 teaspoon Salt (to taste)
• 0.5 teaspoon Black Pepper (freshly ground)
• 2 cups Chicken Stock (low‑sodium)
• 0.5 cup Sour Cream (full‑fat)
• 2 tablespoons All-Purpose Flour (for thickening)
• 2 tablespoons Fresh Coriander Leaves (chopped for garnish)
• 2 cups Rice (cooked, optional side)

Instructions

1. Prep Vegetables

   Dice the onion and tomatoes, and mince the garlic. Set aside.

   Time: PT10M

2. Season Chicken

   Pat the chicken pieces dry and season with salt and pepper.

   Time: PT2M

3. Sear Chicken

   Heat a couple of tablespoons of oil in the skillet over medium‑high heat. Place the chicken skin‑side down and sear until golden, about 5 minutes per side, then remove and set aside.

   Time: PT10M

   Temperature: 375°F

4. Remove Chicken

   Transfer the browned chicken to a plate and keep warm.

   Time: PT2M

5. Sauté Aromatics

   In the same pan, add the diced onion and sauté until translucent, about 3 minutes. Add garlic and tomatoes and cook another 3 minutes, stirring occasionally.

   Time: PT6M

   Temperature: Medium

6. Add Paprika

   Sprinkle the sweet Hungarian paprika over the vegetables, stir quickly for 30 seconds to release its aroma, then add a pinch of salt and pepper.

   Time: PT1M

   Temperature: Medium

7. Return Chicken & Add Stock

   Place the seared chicken back into the pan, pour in the chicken stock, and bring to a gentle simmer.

   Time: PT5M

   Temperature: Medium‑Low (simmer ~190°F)

8. Simmer

   Cover the skillet and let the stew simmer gently for 30 minutes, or until the chicken is cooked through and tender.

   Time: PT30M

   Temperature: Low simmer (~190°F)

9. Prepare Thickener

   In a small mixing bowl, whisk together the sour cream and flour until smooth.

   Time: PT3M

10. Thicken Sauce

    Reduce the heat to low and slowly stir the sour‑cream mixture into the stew. Cook for 5 minutes, stirring constantly, until the sauce thickens and coats the back of a spoon.

    Time: PT5M

    Temperature: Low (~180°F)

11. Final Seasoning

    Taste the stew and adjust salt or pepper if needed.

    Time: PT2M

12. Serve

    Serve the chicken paprika over cooked rice (or spaetzle) and garnish with chopped fresh coriander.

    Time: PT2M

Nutrition Facts

Calories

510

Protein

35 g

Carbohydrates

60 g

Fat

20 g

Fiber

3 g