Chicken Paprikash With Smoked Paprika
Want to learn an easy weeknight version of a Hungarian classic? Rich & comforting, this will be your new favorite chicken dinner recipe!
With a handful of simple ingredients, you can create an outstanding comfort meal!
Pat dry six chicken thighs. Season with kosher salt, black pepper, and a little bit of smoky paprika.
Next, dredge the chicken in flour. This will help you sear and lock in the flavors of the chicken. Pan fry in butter & olive oil until browned.
Next, dice up a red & yellow pepper, some shallots, and fresh garlic.
Add to the same pot that you fried your chicken thighs. Cook until slightly softened.
Now, we will make a roux. Add 3 tablespoons of butter & melt until foamy. Add 3 tablespoons of flour. Stir until nut brown.
Add salt, pepper, cumin, & smoked paprika. Traditionally, we would use sweet Hungarian paprika, but I like the smokiness of this type of paprika!
Now, we will add chicken bone broth & bring to a low boil while stirring. The sauce will become thickened from the roux.
After bringing to a simmer, let cook for 2 minutes. Next, we will add the chicken thighs back to the pot and cook completely.
Add a 1/2 cup of sour cream and stir. Bring back to a low simmer.
Serve over buttery mashed potatoes or egg noodles.
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