Easy Chicken Paprikash (Paprika Chicken)

Easy Chicken Paprikash (Paprika Chicken)

from killingthyme.net
40 min
4 servings

Chicken Paprikash (or Paprika Chicken) is rich, creamy, and delivers a little punch! It's quick and easy, making it great for weeknights.

Ingredients

  • 2 TBSP olive oil
  • 1 lb boneless skinless chicken thighs, cut into cubes
  • 1 tsp sea salt, more to taste
  • 1/2 tsp black pepper, more to taste
  • 1 sweet yellow onion, minced
  • 4 cloves of garlic, smashed and minced
  • 3 Roma tomatoes, diced
  • 3 TBSP Hot Hungarian Paprika
  • 2 cups chicken broth
  • 1 tsp tomato paste
  • 3 TBSP all purpose flour
  • 1 cup full fat sour cream
  • 1/4 cup heavy cream
  • Egg noodles, for serving

Directions

  1. 1

    Heat the oil in a pot or deep skillet. Add the chicken and sear until lightly golden on all sides. (This should only take about 5 minutes.)

  2. 2

    With a slotted spoon, transfer the chicken to a bowl or plate. Add the onions to the pan and sauté until soft and golden in color. Add the garlic, tomatoes, tomato paste, salt, and pepper. Sauté for another 2-3 minutes until everything is well combined and the tomato paste is evenly distributed.

  3. 3

    Take the skillet off the heat and stir in the paprika. (The paprika may burn if you leave it on the heat, and paprika gives off a bitter taste when scorched.)

  4. 4

    Transfer the chicken back to the skillet, then bring the pan back to the stove over medium heat. Add the broth, covering the chicken, and bring it to a boil. Partially cover the skillet and reduce to a simmer for 10-15 minutes or until the chicken is cooked through with an internal temperature of 160-165º F.

  5. 5

    Pour the sour cream into a small mixing bowl. Stir in the heavy cream and the flower, ensuring there are no lumps. When the chicken is done, transfer the chicken to a bowl again. (If you prefer, you can leave it in the pan, but whisking in the sour cream is a lot easier without the chicken in the way.) Whisk the cream into the tomato sauce well until it’s cohesive and smooth. Let it simmer for a minute or so to thicken.

  6. 6

    Bring the chicken back to the skillet; stir to coat. Give it a taste and season it with a bit more salt and pepper if necessary.

  7. 7

    Serve over egg noodles!