Chicken Paprikash (Paprika Chicken)

By No Recipes · 60 min

Ingredients

Instructions

1. Pat the chicken legs dry with paper towels. Sprinkle with 1 teaspoon salt and ¼ teaspoon black pepper.
2. Heat a heavy pot over medium heat, add 1 tablespoon olive oil and swirl to coat. When hot, add the chicken skin side down in a single layer, in two batches if needed. Leave until golden brown, about 5-7 minutes, then flip and brown the other side. Transfer to a bowl.
3. Add 275 grams chopped onion and 100 grams chopped mild green pepper (seeds removed) to the pot, stir, cover and steam for about 10 minutes.
4. Uncover and sauté the onions until golden brown.
5. Add 30 grams sweet paprika and stir constantly for about 10 seconds, taking care not to burn it.
6. Add 1 cup low-sodium chicken stock, return the chicken with its juices, cover and simmer gently for about 45 minutes until tender.
7. Mix ½ cup sour cream with 1 tablespoon flour until smooth. While the chicken cooks, this can be done in advance.
8. When the chicken is tender, temper the sour cream by adding spoonfuls of the hot cooking liquid, stirring after each, until it is very warm. Stir it back into the pot and do not let it boil.
9. Taste and add salt if needed. The dish is done when the sauce has thickened.

Summarized from No Recipes's video. Watch it for the details.

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