Hungarian Chicken Paprikash
* 1 tbsp olive oil extra virgin
* 900 g /2 lbs chicken thighs and legs
* 1 onion chopped
* 3 cloves garlic
* 2 tbsp sweet paprika
* 2 tbsp flour
* 400 ml /1 ½ cups chicken stock
* 400 g /14 oz tinned chopped tomatoes crushed tomatoes in the US and Canada
* 250 ml /1 cup sour cream full fat
* Salt and pepper
Instructions
In a large pan heat 1 tbsp of olive oil and brown seasoned with salt and pepper chicken parts over medium-high heat until golden but not cooked all the way through. Remove to a plate and set aside. Discard most of the chicken fat but 2 tbsp.
To the same pan add chopped onion and cook over low heat for 5-7 minutes without browning it, then add garlic and briefly cook for about 30 seconds while stirring.
Then add paprika and flour, stir to combine until you have a paste. Slowly add the chicken stock while stirring to avoid lumps, then add the canned tomatoes, turn the heat up and bring to a boil. Once boiled return the chicken with its juices back to the pan, cover with a lid, lower the heat and simmer for 40-45 minutes. Stir occasionally to prevent from burning.
At the end of cooking time, stir in sour cream and take it off the heat. Serve sprinkled with some fresh parsley.
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