Chicken Paprikash Rsc
Dive into the rich, comforting flavors of Chicken Paprikash Rsc, a classic Hungarian-inspired dish that balances tender, fall-off-the-bone chicken thighs with a creamy, paprika-infused sauce. This hearty recipe features golden-seared chicken simmered with sweet paprika, garlic, and caramelized onions in a savory broth, then enriched with sour cream for a luscious finish. Perfectly suited for a cozy dinner, this one-pot wonder is not only easy to prepare but also pairs beautifully with egg noodles or fluffy dumplings to soak up every drop of its velvety sauce. Ready in just over an hour, this crowd-pleaser is guaranteed to warm your heart and elevate your dinner table.
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Recipe Information
Ingredients
- 2 lbs chicken thighs (bone-in, skin-on)
- 1 tsp salt
- 0.5 tsp ground black pepper
- 2 tbsp vegetable oil
- 2 tbsp butter
- 2 cups yellow onion (finely chopped)
- 3 garlic cloves (minced)
- 3 tbsp sweet paprika
- 2 cups chicken broth
- 1 cup sour cream
- 2 tbsp all-purpose flour
- 2 tbsp fresh parsley (chopped, optional)
- 12 oz egg noodles or dumplings (optional, for serving)
Instructions
Season the chicken thighs all over with salt and black pepper.
In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken thighs skin-side down and sear until golden brown, about 4-5 minutes per side. Transfer the chicken to a plate and set aside.
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the chopped onions and cook, stirring occasionally, until softened and golden, about 8-10 minutes.
Stir in the minced garlic and paprika, cooking for 1-2 minutes until fragrant.
Pour in the chicken broth and stir to combine, scraping the bottom of the skillet to release any browned bits. Return the chicken thighs to the skillet, skin-side up, and bring the mixture to a simmer.
Reduce the heat to low, cover, and let the chicken simmer gently for 30-35 minutes, or until the chicken is fully cooked and tender.
In a small bowl, whisk together the sour cream and flour until smooth. Temper the mixture by adding a few tablespoons of the hot sauce from the skillet to the sour cream mixture, whisking constantly. Then, stir the tempered mixture back into the skillet.
Simmer the sauce for an additional 5-7 minutes, stirring frequently, until it thickens. Adjust seasoning with more salt and black pepper if needed.
Garnish with fresh parsley, if desired, and serve hot over egg noodles or dumplings.
Nutrition Facts
Calories |
3540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.1 g | 316% | |
| Saturated Fat | 88.9 g | 444% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 1014 mg | 338% | |
| Sodium | 4561 mg | 198% | |
| Total Carbohydrate | 157.5 g | 57% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 33.5 g | ||
| Protein | 201.6 g | 403% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 624 mg | 48% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 3237 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
