Chicken Paprikash
Tender chicken braised in a velvety paprika and sour cream sauce.
Ingredients
- 1.2kg chicken thighs
- 2 onions, finely chopped
- 3 tbsp sweet paprika
- 1 red pepper, chopped
- 400ml chicken stock
- 200g sour cream
- 2 tbsp flour
- 2 tbsp oil
- Salt
Method
Cook the onions in oil until soft, then take off the heat and stir in the paprika.
Add the chicken thighs and red pepper, then pour in the stock and simmer covered for 35-40 minutes.
Whisk the sour cream with the flour, then stir a ladle of the hot sauce into it to temper.
Pour the sour cream mixture back into the pan and simmer gently for 5 minutes until thickened, without boiling.
Season with salt and serve with nokedli (Hungarian dumplings) or pasta.
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