This creamy paprika sauce is inspired by the classic Hungarian dish Chicken Paprikash, but with my own twist. It’s simpler, smoother, and perfect for home cooks!
4-5 Chicken Thighs (Bone-in for best flavour)
1 Yellow Onion (diced)
2 Red Bell Peppers (diced)
100g Sun-dried Tomatoes (chopped) – or use 2-3 fresh tomatoes for 2 tbsp Tomato Paste
3 tbsp Sweet Paprika
3 tbsp Smoked Paprika
450ml Chicken Stock
120g Sour Cream
25ml Heavy Cream
Roast for ~25min at 200C
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