Chicken Paprikash
1680kcal170.7g protein97.8g fat28.3g carbs~$7.08/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains gluten, dairy
Restrictions
Containsgluten · dairyIt is in an ingredient you cannot leave out.
Diets
No porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 3 lb |  bone-in chicken thighs and drumsticks |
| 2 unit |  yellow onions (finely chopped) |
| 2 tbsp |  butter or lard |
| 3 tbsp |  sweet Hungarian paprika |
| 1 ½ cup |  chicken stock or water |
| ¾ cup |  sour cream |
| 1 ½ tbsp |  all-purpose flour |
| 1 tsp | salt |
| ½ tsp |  black pepper |
Steps
- Simmer10 minonion very soft without dark browningCook the onion in butter over medium-low heat until soft and sweet. A deeply browned onion pushes the sauce away from the clean paprika flavor that defines paprikash.
- Mix1 minpaprika evenly coats onion without scorchingTake the pan off direct heat and stir in the paprika. Paprika burns quickly in hot fat; blooming it off heat protects its sweetness from turning bitter.
- Braise35 minchicken tender and cooked throughAdd chicken, stock, salt and pepper, return to a gentle simmer, cover partially and braise until tender. Keep the liquid below a hard boil so the sauce stays concentrated and the meat remains succulent.
- Mix5 minsmooth creamy sauceWhisk sour cream with flour and a little hot cooking liquid, then stir it into the pan over low heat. Warm gently without boiling hard; aggressive heat can split the sour cream.