Chicken Paprika recipe

Chicken Paprika

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Our Chicken Paprika is comfort food at its best, and with just a few ingredients, it’s a delicious and satisfying meal. Bone-in chicken thighs produce a very flavorful, natural broth that’s enhanced by the 60 minutes of cooking time. The actual preparation doesn’t take very long, so it’s just a matter of waiting for the chicken to cook and release all its flavor, and then combining the broth with the sour cream. Bone-in chicken adds a depth of flavor that you just can’t get with boneless chicken, or store-bought broth.

A heavy coating of paprika is the perfect balance to the rich taste of the broth and sour cream. The chicken can be removed from the bone or left as is and returned back to the pan. Add a generous amount of cooked white rice to each bowl and ladle the chicken and broth over the rice. Should there be any left over for lunch the next day, I consider myself lucky.

Ground Paprika

Tips

  • It’s important to use chicken on the bone because it produces the extra flavor that makes this soup so good.
  • A whole chicken can be used in place of chicken thighs.

How to Temper Sour Cream

Adding sour cream directly to hot liquid will cause the cream to curdle. To avoid this, place the sour cream in a separate bowl and slowly mix in some of the hot broth. By doing this a little at a time, it will bring up the temperature of the sour cream. Then add the mixture back in with the rest of the soup.

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Chicken Paprika

Ingredients

  • 2 to 2 1/2 pounds bone-in chicken thighs, skins removed
  • 1 to 2 tablespoons canola oil, as needed
  • 1/2 cup diced onions
  • 4 1/2 cups water
  • 2 1/2 tablespoons paprika – explore The Spice House | Shop Now
  • 1 teaspoon table salt
  • One 16-ounce container sour cream
  • About 4 to 5 cups cooked white rice

Directions

Heat the oil in a large Dutch oven over medium heat and sauté the onions until translucent, about 3 minutes.

Remove the skins from the chicken thighs and wipe them off with a damp paper towel. Place in the pan, along with 4 1/2 cups of water. Add the paprika and salt and bring to a boil. Lower the heat, cover with a tight-fitting lid, and simmer for 60 minutes. The chicken will be cooked in about 30 minutes, but it’s important to allow the extra time for the chicken to develop its own broth.

Remove the pan from the heat and allow it to cool slightly. Transfer the chicken to a plate.

Whisk the sour cream in a medium bowl and then add some of the hot broth to it, a little at a time. Once it’s tempered, add it all back into the chicken broth and stir to combine.

You can either remove the chicken from the bones in large pieces or leave the thighs whole and return to the pot. Bring it almost to a boil and then remove from heat.

To serve, add a good amount of rice to each bowl, some chicken, and a lot of broth.

Note: If the sour cream mixture curdles, pour it all back into the pan, bring it to a boil, and then remove from the heat. It may separate, but it won’t affect the taste in any way.

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