Chicken Paprikash

Can I get a halle-freakin-lujah that this election, for better or worse, will finally be OVER tomorrow?? I actually dreamed that it was over last night. If that’s not subconscious desperation, I don’t know what is.

So apparently this stuff is pronounced Chicken pop-ree-kosh and not paprika-sh. Which is kind of deceptive, if you ask me, since the main spice in it is paprika. I’ve never been stellar at correct pronunciation. Once when I was 12 years old I gave a short talk in front of my church congregation, in which I repeatedly mentioned the Savior’s fatigue during the atonement. Pronounced (as any fool could tell) “fat-ig-you.”

But whatever. All I really care about is that this recipe is awe-some. So so good. I’m usually a chicken breast kind of girl, mostly because I’m lazy, but let me tell you, these legs and thighs will rock your world. And the sauce is just to die for. This is definitely a crowd pleaser, which is good because it makes a lot. Happy voting everyone!!

Chicken Paprikash


Source: Annie’s Eats

Makes about 8 servings

3 lbs. bone-in, skin-on chicken legs and/or thighs*
Salt and pepper
2 teaspoons olive oil
1 large yellow onion, halved and thinly sliced
3 cloves garlic, minced
2 tablespoons paprika
3 tablespoons all-purpose flour
1¾ cups low-sodium chicken broth
1 (15 oz.) can diced tomatoes, undrained
½ cup sour cream or greek yogurt, or more to taste
Cooked egg noodles, for serving (at least 16 oz.)

Season the chicken with salt and pepper. In a large stockpot or Dutch oven, heat the oil over medium-high heat. Place the chicken pieces in the pan, skin side down, and cook until browned and crisp, about 6 minutes. Flip and cook until the second side is browned, about 6 minutes more. (You will probably have to do this in batches. And please, use a splatter shield so that you don’t burn yourself to death in spitting oil.) Transfer to a plate.

Discard all but 1 tablespoon of fat from the pot and lower the heat to medium. Add the onion and cook, stirring frequently, until it begins to soften, about 2 minutes. Add the garlic and continue to cook, stirring frequently, about 3 minutes more.

Stir in the paprika and flour, season with salt and pepper, and stir constantly until the mixture is fragrant and begins to stick, about 1 minute. Stir in the broth a little at a time, whisking until smooth. Add the tomatoes and bring the mixture to a boil.

Return the chicken to the pot. Reduce the heat to a simmer, cover, and cook until the chicken is cooked through (160˚ F internal temperature on an instant read thermometer), about 20 minutes.

Remove the chicken pieces to a cutting board. Remove the bones; discard or save for another use. (You can discard the skin too, but it is really good if you leave it on.) Shred the chicken and stir back into the pot. Remove from the heat and stir in the sour cream. Serve the mixture warm over egg noodles.

Comments

comments

   

Comments

  1. janice says

    i just got something called ‘smoked paprika’ for a pork roast that i made – oh man was that stuff good! i’m not a huge paprika fan, so i think i’ll try it on this recipe too.

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge