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
- Remove
chicken skin and reserve.
- 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.
- 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.
- Add paprika and cook, stirring, for 1 minute.
- Stir in tomatoes and chicken stock. Add chicken. Cover and
simmer, stirring occasionally, for 15 to 20 minutes.
- Uncover
and simmer, stirring occasionally, until chicken is just cooked through, 5
to 10 minutes more.
- Stir flour into 1 tablespoon water. Then stir this mixture
into pot.
- 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.
No comments:
Post a Comment
Thank you for commenting on this post! We at the Bad Girl's Kitchen enjoy sharing recipes, ideas, questions and thoughts about food.
Spam, whether marketing, religious or personal, WILL be promptly deleted. DO NOT WASTE YOUR TIME OR MINE.