Chicken Paprikash
Chicken Paprikash, is a classic Eastern European dish that features tender, skin-off chicken thighs simmered to perfection in a rich and aromatic sauce. The sauce, a heartwarming blend of sweet and smoked paprika, envelopes the chicken with its deep, smoky flavors, complemented by the subtle tang of tomato paste.
Ingredients
- 2 tbsp sunflower oil
- 4 large onions roughly sliced
- 1 1/2 tbsp sweet paprika
- 1 1/2 tbsp smoked paprika
- 8 skin-off chicken thighs
- 1 tbsp tomato paste
- 1 tbsp cornflour
- 200 ml sour cream
- salt to taste
- black pepper to taste
Instructions
- Start with Onions: Heat the oil in a large pan over medium heat. Add the sliced onions, cooking for 6 minutes until they turn translucent, stirring occasionally.
- Add Paprika: Remove the pan from the heat and stir in both the sweet and smoked paprika. This step is crucial to avoid burning the paprika, which can cause a bitter taste.
- Cook the Chicken: Return the pan to the heat. Add the chicken thighs and tomato paste, stirring to coat the chicken evenly with the spicy onion mixture.
- Simmer: Pour in about 500ml of water, ensuring the liquid doesn't completely cover the meat. Season with salt and pepper. Cover and simmer on low heat for about 1 1/2 hours.
- Sauce Preparation: Remove the chicken and set aside. If the sauce is too thin, let it cook uncovered for about 10 minutes to reduce slightly.
- Final Touch: Whisk together the cornflour and soured cream. Stir this mixture into the sauce and bring to a low simmer. Cook for 5 minutes until the sauce thickens into a spicy, creamy texture.
- Combine and Serve: Return the chicken to the pan, coating it in the sauce. The dish can be prepared up to this point in advance, as it tastes even better when reheated the next day.
- Dobar tek!
Notes
- The flavors of Chicken Paprikash improve with time, making it an excellent choice for making ahead. Prepare the dish a day in advance and reheat it gently before serving.
- Store in the refrigerator in an airtight container for up to 3 days.
- You can also freeze the stew without the cream added. Thaw and add fresh cream when reheating for best results.