Classic Chicken Paprikash

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   Season the chicken thigh pieces generously with salt and black pepper.

   Ongeveer 2 min

2. 2

   Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.

   Ongeveer 1 min

3. 3

   Add the chicken to the pot and sear for 3-4 minutes per side until lightly browned; do this in batches if necessary to avoid overcrowding.

   Ongeveer 8 min

   Tip van de kok: Do not cook the chicken through, just brown the exterior for flavor.

4. 4

   Remove the chicken from the pot and set aside.

5. 5

   Reduce the heat to medium, then add the yellow onion to the pot and cook until softened and translucent, about 5-7 minutes.

   Ongeveer 7 min

   Tip van de kok: Scrape up any browned bits from the bottom of the pot while cooking the onion.

6. 6

   Stir in the garlic and cook for another minute until fragrant.

   Ongeveer 1 min

   Tip van de kok: Be careful not to burn the garlic.

7. 7

   Remove the pot from the heat and stir in the sweet paprika and tomato paste.

   Ongeveer 1 min

   Tip van de kok: Removing from heat prevents the paprika from burning, which can make it bitter.

8. 8

   Return the pot to the heat and pour in the chicken broth, scraping the bottom of the pot to loosen any remaining browned bits.

   Ongeveer 1 min

9. 9

   Bring the mixture to a simmer, then return the seared chicken to the pot.

   Ongeveer 2 min

10. 10

    Cover the pot and simmer for 25-30 minutes, or until the chicken is cooked through and tender.

    Ongeveer 25 min

11. 11

    While the chicken simmers, whisk together the sour cream and all-purpose flour in a small bowl until smooth.

    Ongeveer 2 min

    Tip van de kok: This creates a slurry that will thicken the sauce without clumping.

12. 12

    Remove the chicken from the pot and set aside.

13. 13

    Slowly whisk a few spoonfuls of the hot sauce into the sour cream mixture to temper it, then pour the tempered sour cream back into the pot, whisking constantly.

    Ongeveer 2 min

    Tip van de kok: Tempering prevents the sour cream from curdling when added to the hot liquid.

14. 14

    Bring the sauce to a gentle simmer and cook for 2-3 minutes, stirring, until it slightly thickens.

    Ongeveer 3 min

    Tip van de kok: Do not boil the sauce after adding sour cream, as it may curdle.

15. 15

    Return the chicken to the pot and stir to coat with the sauce.

16. 16

    Taste and adjust seasoning with additional salt and pepper if needed.

    Ongeveer 1 min

17. 17

    Serve hot, garnished with fresh parsley if desired.

    Tip van de kok: Traditionally served with nokedli (Hungarian dumplings), egg noodles, or rice.