Paprika Chicken

Ingredients for Paprika Chicken

• 8 chicken thighs with skin and bones (1.0kg)

• 1 tablespoon olive oil

• 475ml finely chopped onion

• 1/4 teaspoons salt

• 2 tablespoons paprika

• 1 (400g) can whole tomatoes, drained

• 120ml chicken broth or water

• 1 1/2 teaspoons plain flour stirred together with 1 tablespoon water

• 2 tablespoons soured cream, plus additional for serving

• 2 tablespoons chopped fresh parsley (optional)

• Accompaniment: egg noodles or rice (optional)

How to make Paprika Chicken

Pat chicken dry. Remove skin and reserve. Heat oil in a 5-quart heavy pot over moderate heat until hot, then cook skin until it renders about 40g fat. Discard skin with a slotted spoon.

Cook onion with salt in fat in pot over moderately high heat, covered, stirring occasionally and reducing heat if necessary, until onion is very tender but not browned, about 5 minutes.

Add paprika and cook, stirring, 1 minute. Stir in tomatoes and broth, stirring vigorously to break up tomatoes. Add chicken and simmer, covered, stirring occasionally, 10 minutes. Simmer, uncovered, until chicken is just cooked through, 5 to 10 minutes longer.

Stir flour mixture and stir into sauce. Simmer, stirring, until sauce is slightly thickened, about 2 minutes.

Remove from heat, then season with salt and stir in 2 tablespoons soured cream. Serve, sprinkled with parsley, over noodles or rice, with additional soured cream on the side.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.