Classic Chicken Paprikash

Подготовка

Ингредиенты

Приготовление

Шаг за шагом

1. 1

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

   Около 2 мин

2. 2

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

   Около 1 мин

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.

   Около 8 мин

   Совет повара: 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.

   Около 7 мин

   Совет повара: 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.

   Около 1 мин

   Совет повара: Be careful not to burn the garlic.

7. 7

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

   Около 1 мин

   Совет повара: 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.

   Около 1 мин

9. 9

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

   Около 2 мин

10. 10

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

    Около 25 мин

11. 11

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

    Около 2 мин

    Совет повара: 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.

    Около 2 мин

    Совет повара: 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.

    Около 3 мин

    Совет повара: 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.

    Около 1 мин

17. 17

    Serve hot, garnished with fresh parsley if desired.

    Совет повара: Traditionally served with nokedli (Hungarian dumplings), egg noodles, or rice.