Ingredients
Scale
- 2 pounds Bone-in, Skin-on Chicken Thighs
- 2 tablespoons Sweet Paprika
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 2 cups Low-sodium Chicken Broth
- 1 cup Sour Cream
- 2 tablespoons Vegetable Oil
- Salt and Pepper to taste
- 1 handful Fresh Parsley, chopped
Instructions
- Prepare your ingredients: dice the onion and mince the garlic.
- Heat vegetable oil in a large pot over medium-high heat.
- Season chicken thighs with salt and pepper, then sear skin-side down for 5-7 minutes until golden brown.
- Flip the chicken and sear for another 5-7 minutes.
- Remove chicken and set aside. Sauté onions in the same pot for 5 minutes until translucent.
- Add minced garlic and sauté for 1 minute.
- Stir in sweet paprika and cook for 1 minute.
- Pour in chicken broth, scraping the bottom to deglaze.
- Return chicken to the pot, skin-side up, and bring to a simmer. Cover and cook on low for 30-35 minutes.
- Check chicken for doneness, then remove and set aside.
- Increase heat to medium-high to reduce the sauce for 5-10 minutes.
- Stir in sour cream and adjust seasoning.
- Return chicken to the pot, coating with sauce, and let rest before serving.
- Garnish with parsley and serve with noodles, rice, or bread.
Notes
Store leftover Chicken Paprikash in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Hungarian
- Diet: Poultry
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg