Chicken Paprikas
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons vegetable oil
- 1medium onion, peeled and chopped
- 1tablespoon Hungarian paprika
- 12pieces chicken (thighs, legs and breasts), about 6 pounds
- 1teaspoon kosher salt, plus more to taste
- 1cup homemade or low-sodium canned chicken stock
- ½cup sour cream
- 1tablespoon cornstarch
Nutritional analysis per serving (6 servings)
473 calories; 37 grams fat; 10 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 7 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 29 grams protein; 596 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
Heat the oil in a very large skillet over medium-high heat. Add the onion and cook, stirring, until tender. Add the paprika.
- Step 2
Sprinkle the chicken with 1 teaspoon salt. Place in the skillet with the onion. Add stock, reduce heat, cover and simmer for 40 minutes. Turn the chicken and simmer until tender, another 40 minutes.
- Step 3
Put the sour cream into a bowl and stir in 1/2cup broth from the skillet. Stir mixture back into the skillet. Dissolve cornstarch in 1 tablespoon cold water. Stir the cornstarch mixture into the skillet and cook for 3 minutes. Season to taste with salt. Serve with oven rice (see recipe).
Private Notes
Comments
Same basic recipe my grandmother made except she added I sliced green pepper and a drained can of whole peeled tomatoes to the chicken as it simmered.
Simple recipe, straight forward, authentic and excellent.
Very good. Made with boneless skinless thighs. So easy. Threw in a can of mushrooms and a tablespoon of tomato paste.
Everyone loved it but not much flavor. Meh.
I liked it and it’s so nice and easy. At the end, I removed the chicken pieces and cooked the sauce down slightly before adding sourcream mixture and a bit of Easy Blend Robinhood flour (which I prefer to conrstarch). I made half the recipe, and the chicken pieces were boneless so I cooked it half as long — 15 minutes, turned the chicken, 15 minutes more.