Chicken Paprikash
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6leg-thigh pieces of chicken, skinned and cut apart
- 5scallions, chopped
- 1teaspoon salt, or to taste
- 5cloves garlic, crushed
- 1tablespoon dill weed
- 1cup chicken stock or water
- ½cup dry white wine
- 4tablespoons sweet paprika, preferably Hungarian
- ¼cup tomato sauce
- ¾cup sour cream
Nutritional analysis per serving (6 servings)
301 calories; 20 grams fat; 7 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 19 grams protein; 481 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put chicken, scallions, salt, garlic, dill weed, chicken stock and wine into a pot, bring to a boil, cover and simmer over low heat for 20 to 25 minutes. Remove chicken pieces to a warm place.
- Step 2
Boil the liquid in the pot until it is slightly reduced. Stir in paprika and tomato sauce and mix well. Add sour cream and heat to just below boiling. Return chicken pieces to the pot to reheat, but do not allow to boil. Serve with buttered noodles.
Private Notes
Comments
This was easier and tastier than the similar Sam Sifton recipe, which my family also likes. I used a mix of sweet and smoked paprika, and also skin-on chicken pieces. They crispened nicely when I finished off the whole thing under the broiler.
I kept the skin on. I did not have sweet paprika--- went to two stores to find it...OK maybe only one but Trader Joe's was closed due to a power outage?? So, added red pepper, garlic and regular Paprika. I put in 6-7 chopped scallions and after cooking it for a little while on the stove in a Dutch oven with all ingredients I transferred it into the oven and cooked for about 45 min more. Took it out and it was on a med. simmer with the sour cream, white wine, stock. No problem, delicious.
This recipe is terrific! I modified it a bit for my Instant Pot, by cooking step 1 in the IP for 15 minutes. This worked really well and the chicken was falling off the bones. I cut the stock by 1/2 and there was still more liquid than I’d prefer, but that may have also been due to some mushrooms I added.
Made it with skinless boneless thighs, from which I trimmed all obvious fat. I used an onion rather than scallion, and some sherry rather than white wine because that's what I had. I added mushrooms and red pepper with onions, used both smoked and sweet paprika and some black pepper near the end. Dish was delicious, would probably use less stock next time (mushrooms and peppers may have added liquid) just to have a thicker sauce.