Chicken Paprikash
This Hungarian Chicken Paprikash dish is a delicious comfort food. It's easy to make and the perfect weeknight meal to serve your family
Ingredients
- 3 lbs. boneless, skinless chicken thighs
- ground Himalayan sea salt, to taste and divided
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 2 tbsp. canola oil tips & tricks
- 1 tbsp. clarified butter, divided
- 3 1/2 cups yellow onions, finely diced
- 1 1/2 cups red peppers, diced
- 3 large cloves garlic, pressed
- 2 tbsp. tomato paste tips & tricks
- 1 1/2 cups Roma tomatoes, seeded and finely diced
- 1/4 cup unbleached all-purpose flour
- 3 tbsp. sweet Hungarian paprika
- 1/2 tbsp. smoked paprika, or to taste
- 1/2 tsp. hot paprika, or to taste
- 2 cups low-sodium chicken broth
- 1/2 cup dry red wine
- 1 cup full fat sour cream
- 1/4 cup 35% heavy cream
- 1 tbsp. fresh chopped parsley, for garnish tips & tricks
Directions
- Generously season the thighs with ground sea salt and freshly ground black pepper; set aside.
- In a Dutch oven over medium heat, add oil and clarified butter. When it gets hot, working in batches, place the thighs and cook until nicely browned on both sides, about 7 to 8 minutes.
- Transfer the chicken to a plate and set aside while cooking the other pieces.
- Add the onions to the pot and sprinkle on a generous amount of ground sea salt. Cook for 2 minutes, stirring constantly, and also scraping the bottom of the pot to dislodge any brown bits.
- To this, add red peppers and sauté for 1 ½ minutes. Add pressed garlic, tomato paste and finely diced Roma tomatoes; sauté for only 1 minute.
- Add flour and cook for 3 minutes, stirring continuously and scraping the bottom of the pot.
- A few minutes later, add sweet, smoked and hot paprika and quickly stir for just 30 seconds. Pour in chicken broth and red wine; stir well.
- Return the chicken thighs back to the pot including any accumulated juices, stir, increase the heat to high and bring the stew to a boil. When it gets there, cover, reduce the heat to medium- low and cook for 45 minutes, stirring occasionally while scraping the bottom of the pot in case it sticks.
- When the cooking time is up, gently stir in sour cream and heavy cream; taste and adjust if necessary.