Simplified Hungarian Chicken Paprikash

• totale tijd: 36 minutes

Ingrediënten

3 tablespoons butter

4 chicken thighs (about 2.5 pounds)

1 medium onion (diced)

1 red bell pepper (diced)

2 cloves garlic (minced)

1 tablespoon tomato paste

2 tablespoons paprika

1 teaspoon black pepper

1 teaspoon kosher salt

1 cup chicken stock

1 tablespoon flour

½ cup sour cream

1 tablespoon chopped fresh parsley

Instructies

Season the chicken thighs with salt and pepper. In a large pot, melt 1 tablespoon of butter over medium-high heat. Brown the chicken on both sides, about 3-4 minutes per side. Remove and set aside.

Melt the remaining butter in the same pot. Sauté the diced onion for about 2-3 minutes until translucent. Add the red bell pepper, minced garlic, tomato paste, paprika, salt, and pepper, and cook for another 2-3 minutes.

Pour in the chicken stock and mix well. Add the chicken back to the pot, reduce heat to medium, and simmer for 20-25 minutes. Flip the chicken halfway through cooking.

In a separate bowl, mix the flour and sour cream together. Scoop ½ cup of the cooking liquid from the pot and slowly whisk it into the sour cream mixture until smooth. Stir the sour cream mixture back into the pot to thicken the sauce.

Let the chicken cook for an additional 5 minutes until the sauce is creamy and coats the chicken evenly.

Garnish with freshly chopped parsley and serve hot over egg noodles, spaetzle, or with potatoes.