Hungarian chicken paprikash

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt reduces calories while maintaining creaminess

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner and often less expensive than chicken breast.

Lightly salt 4 chicken thighs.

Heat cooking oil or lard in a pan.

Add chicken thighs to hot oil and brown them.

Remove browned thighs from the pan.

Chop 1 large onion and 2 garlic cloves.

Add chopped onions to the pan and fry until soft.

Turn off the heat and add 2 tbsp of Hungarian paprika and 1 tsp of cayenne pepper.

Add 1 tbsp of flour and the garlic to the pan.

Turn the heat to medium low and gradually add in 1 pint of chicken stock.

Stir well and avoid burning the paprika.

Add the chicken back to the pan along with the chicken juice.

Baste the chicken with the sauce and cover with a lid.

Cook on gentle heat for 1 hour, basting occasionally.

After an hour, remove the chicken and skim off the fat from the sauce if desired.

Add some sauce to 1 cup of sour cream to prevent splitting, then stir back into the sauce.

Add the chicken back in and baste again.

Serve with buttered pasta and garnish with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens