Chicken Paprikash

prep 20 minutes, cook 15 minutes
× 6
This is a simple, fast, and delicious preparation for chicken that makes for an excellent weeknight dinner. I use chicken breasts so no one has to negotiate bones, but boneless thighs would work just as well. I like to serve it on a bed of egg noodles with a vegetable on the side.

1

  • 4 lb
    chicken breasts (skinned, chopped)
  • 2 tsp
    salt, coarse
  • 1 tsp
    pepper, black
  • 2 tbsp
    oil, high-heat
Heat the oil in a Dutch oven until shimmering hot. Season the chicken with salt and pepper and brown in batches so as not to crowd the chicken. Remove with a slotted spoon and set aside to keep warm.

2

  • 2
    onions (sliced)
  • 2 tbsp
    garlic (minced)
Sauté the onions in the remaining oil until soft and translucent. Add the garlic and sauté for a minute or two longer.

3

  • 3 tbsp
    flour, gluten-free
  • 3 tbsp
    paprika, sweet Hungarian
  • 2 cups
    stock, chicken
Reduce the heat to low and add the flour and paprika. Cook until the paprikia is fragrant (3–5 min). Add the stock slowly, stirring constantly until smooth. Return the chicken to the pan, and cook until the chicken is cooked all the way through (about 10 min).

4

  • 1 cup
    sour cream
  • 2 tbsp
    parsley, fresh (minced)
Remove the chicken pieces to a serving platter. Skim the remaining fat on the surface of the broth. Reduce until thickened slightly, and then add the sour cream. Heat, but do not allow to boil. Pour the sauce over the chicken and sprinkle with parsley to serve.

https://www.tasteofhome.com/recipes/chicken-paprikash
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