Saturday, December 28, 2013

Chicken Paprikash

Made this earlier in 2013 and only now am getting around to printing and publishing the recipe. Feedback is welcome, because I can't remember anything but that the dish turned out well.

Chicken  Paprikash
Serves 4

8 small chicken thighs (2 ¼ pounds total), rinsed and patted dry
1 tablespoon olive oil
2 medium onions, finely chopped
½ teaspoon salt plus more to taste
2 tablespoons sweet Hungarian paprika
1 14-ounce can diced tomatoes in juice, drained
½ cup low-sodium chicken stock or water
1 ½ teaspoons all-purpose flour
1 tablespoon water
3 tablespoons sour cream
2 tablespoons chopped flat-leaf parsley

  1. Remove chicken skin and reserve.
  2. Heat olive oil in 5-quart heavy pot over moderate heat until hot. Add skin and cook until it renders about ¼ cup fat. Remove skin with a slotted spoon and discard.
  3. Add onions and salt to pot, increase heat to moderately high, cover, and cook, stirring occasionally and reducing heat if necessary, until onions are tender but not browned, about 5 minutes.
  4. Add paprika and cook, stirring, for 1 minute.
  5. Stir in tomatoes and chicken stock. Add chicken. Cover and simmer, stirring occasionally, for 15 to 20 minutes.
  6. Uncover and simmer, stirring occasionally, until chicken is just cooked through, 5 to 10 minutes more.
  7. Stir flour into 1 tablespoon water. Then stir this mixture into pot.
  8. Simmer, stirring until sauce is slightly thickened, about 2 minutes. Remove from heat and stir in sour cream. Season with salt to taste. Sprinkle servings with parsley.

NOTE:  Serve over egg noodles or rice with additional sour cream on     side.
Five boneless chicken thighs weigh about 1 pound.

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