Non ho mai mangiato un pollo così delizioso! Uno chef ungherese mi ha insegnato questa ricetta!

Ingredients

• 6 pieces Chicken Thighs (bone‑in, skin‑on, patted dry)
• 1 teaspoon Salt (to taste, kosher or table salt)
• ½ teaspoon Black Pepper (freshly ground)
• 2 tablespoons Olive Oil (extra‑virgin)
• 1 tablespoon Unsalted Butter (cut into cubes)
• 1 piece Onion (medium, diced)
• 3 cloves Garlic (minced)
• 1 piece Tomato (large, ripe, diced)
• 2 tablespoons Paprika (sweet Hungarian paprika)
• 2 tablespoons All-Purpose Flour (for thickening the sauce)
• 200 ml Tomato Puree (canned, smooth)
• 250 ml Water or Chicken Broth (use broth for richer flavor)
• 1 cup White Rice (long‑grain, rinsed)
• 2 tablespoons Parsley (fresh, chopped)
• 5 tablespoons Sour Cream (full‑fat, room temperature)

Instructions

1. Prepare Ingredients

   Dice the onion, mince the garlic, and dice the tomato. Pat the chicken thighs dry and season both sides with salt and pepper.

   Time: PT5M

2. Heat Fat

   Add olive oil and butter to the skillet and heat over medium‑high until the butter foams.

   Time: PT1M

   Temperature: medium‑high

3. Brown Chicken

   Place the seasoned chicken thighs skin‑side down in the hot skillet. Fry 4‑5 minutes per side until the skin is golden brown.

   Time: PT10M

   Temperature: medium‑high

4. Set Chicken Aside

   Transfer the browned chicken to a plate and set aside while you build the sauce.

   Time: PT1M

5. Sauté Onion

   Add the diced onion to the same skillet and sauté for about 3 minutes, stirring occasionally, until translucent.

   Time: PT3M

   Temperature: medium

6. Add Garlic

   Stir in the minced garlic and cook for 1 minute, being careful not to let it burn.

   Time: PT1M

   Temperature: medium

7. Add Tomato

   Add the diced tomato and cook for 2 minutes, allowing it to soften.

   Time: PT2M

   Temperature: medium

8. Create Paprika‑Flour Roux

   Sprinkle the paprika and flour over the vegetables, stirring constantly for 1 minute to form a light roux.

   Time: PT1M

   Temperature: medium

9. Add Liquids and Simmer

   Pour in the tomato puree and water (or broth), stir well, then return the chicken thighs to the skillet. Cover, reduce heat to low, and simmer for 25 minutes, turning the chicken halfway through.

   Time: PT26M

   Temperature: low

10. Cook Rice

    While the chicken simmers, rinse 1 cup of rice until water runs clear. Combine rice, 2 cups water, and a pinch of salt in a saucepan. Bring to a boil, then cover, reduce to low, and simmer for 10 minutes until the water is absorbed.

    Time: PT12M

    Temperature: low

11. Finish Sauce

    Stir in the chopped parsley and sour cream, mixing until the sauce is smooth and heated through for another 3 minutes.

    Time: PT3M

    Temperature: low

12. Serve

    Fluff the cooked rice onto plates, top with a chicken thigh, and spoon generous sauce over the top. Garnish with extra parsley if desired.

    Time: PT1M

Nutrition Facts

Calories

530

Protein

30g

Carbohydrates

18g

Fat

24g

Fiber

2g