Chicken Paprikash
A Hungarian classic of bone-in chicken pieces braised in a velvety sweet paprika and sour cream sauce, served over egg noodles or buttered spaetzle.
Ingredients
- 4 lbs bone-in, skin-on chicken thighs and drumsticks
- 1.5 tsp salt
- 1/2 tsp black pepper, freshly ground
- 2 tbsp lard or vegetable oil
- 2 medium yellow onion, finely diced
- 4 cloves garlic cloves, minced
- 4 tbsp sweet Hungarian paprika
- 2 roma tomato, diced
- 1 green bell pepper, diced
- 1.5 cups chicken broth
- 1 cup full-fat sour cream, room temperature
- 2 tbsp all-purpose flour
- 8 oz wide egg noodles, cooked per package
Instructions
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1
Pat 4 lbs bone-in, skin-on chicken thighs and drumsticks dry and season generously with 1.5 tsp salt and 1/2 tsp freshly ground black pepper.
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2
Heat 2 tbsp lard or vegetable oil in a large heavy skillet or Dutch oven over medium-high heat. Add chicken skin-side down and brown until deep golden, about 5 minutes per side. Remove and set aside.
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3
Reduce heat to medium. Add 2 medium finely diced yellow onion to the drippings and cook, stirring often, until softened and translucent, about 6 minutes.
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4
Remove the pan from heat (important: prevents the paprika from scorching). Add 4 tbsp sweet Hungarian paprika and stir for 30 seconds, then add 4 cloves minced garlic cloves, 2 diced roma tomato, and 1 diced green bell pepper. Return to medium heat and cook 2 minutes.
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5
Pour in 1.5 cups chicken broth and stir to scrape up any browned bits. Nestle the browned chicken back into the pan, skin-side up.
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6
Bring to a simmer, cover, and cook over low heat for 35-40 minutes until the chicken is cooked through to an internal temperature of 165°F (74°C).
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7
Transfer chicken to a plate. In a small bowl, whisk 2 tbsp all-purpose flour into 1 cup room temperature full-fat sour cream until smooth. Stir the mixture gradually into the hot braising liquid.
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8
Simmer the sauce over low heat, stirring, for 3-4 minutes until thickened. Do not boil or the sour cream may curdle. Return the chicken to the pan to warm through.
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9
Serve over 8 oz cooked per package wide egg noodles, spooning plenty of sauce over each portion.