Chicken paprikash

Prepared 0 of 6 steps

1. 01

   Prepare the chicken and vegetables

   Dry the chicken thighs, season with 5 grams of salt and pepper. Dice the onion into small cubes, slice the sweet bell pepper thinly, and chop the tomatoes into small pieces. Finely mince the garlic.

2. 02

   Brown the chicken

   In a large heavy pot, heat the oil. Brown the chicken pieces in batches skin-side down for 5 minutes, then another 3 minutes on the other side. Transfer to a plate: at this stage, the meat is not yet fully cooked inside.

3. 03

   Gently heat the paprika without burning

   In the remaining oil, sauté the onion and sweet bell pepper for 8 minutes. Add the garlic for 30 seconds, remove the pot from the heat, and stir in the paprika. Immediately add the tomatoes and broth to prevent the dry spice from burning.

4. 04

   Cook until tender

   Return the chicken with its juices, add the remaining 5 grams of salt. Bring to a gentle boil, cover loosely and cook for 30–35 minutes. The internal temperature should be at least 74 °C in the thickest part near the bone.

5. 05

   Prepare the sour cream mixture

   Whisk the sour cream with flour until smooth. Gradually add a few spoonfuls of hot broth, stirring each time to raise the temperature without causing a sudden curdling of the dairy product.

6. 06

   Make a smooth sauce

   Temporarily remove the chicken, pour the sour cream mixture into the broth and cook for 4–5 minutes on low heat, stirring constantly, until thickened. Return the meat and warm through for 2 minutes. Serve without additional dollops of sour cream, noodles, or green garnish.