Comfort Food: Chicken Paprikash
On a cold winter day, there is nothing I enjoy more than a recipe that warms up the house. This chicken dish does the trick. I like to use chicken thighs with the skin, but drumsticks also work nicely. You could use skinless chicken breast, but it won’t be as rich a dish because the fat brings the sauce together. This recipe is even better as leftovers, if any are left!
The sauce is rich and mild but full of flavor. It pairs well with potato, pasta or just some crusty bread to dip in the sauce. I also recommend serving over a bed of wilted baby spinach or kale if you are keeping the carbs to a minimum. Start to finish is about 30 minutes. Enjoy!
Ingredients
Four chicken thighs (bone-in skin on) or 6 chicken drumsticks
Two tablespoons olive oil
One medium onion, sliced thinly
Two small bell peppers, sliced into strips (I like to use red and yellow bell pepper)
One clove of garlic, stem removed and minced
120 mL/One cup of chicken broth
One can of chopped tomatoes or passata (12-14 oz or 400 ml)
One heaping Tablespoon paprika (I use sweet, but if you like hot, go for it)
One Tablespoon flour
Three Tablespoons sour cream (or heavy cream, if you want to make this lactose free it is possible!)
One Tablespoon butter (again, you can use lactose free if you want here)
Fresh parsley for garnish
Instructions
Season the chicken with salt and pepper. In a large skillet add the olive oil and place the chicken skin down and heat over medium heat for 7-9 minutes. Don’t touch. When the skin is crispy and brown flip and add the onion and bell peppers and heat for another 7-9 minutes. Keep an eye and move the onion around a bit, or it will burn! Then remove the chicken and add the chicken broth and let it reduce and soften the vegetables a bit more. Add the garlic, and after it becomes fragrant after a minute, add the tomatoes. Let the mix reduce for 5-7 minutes while stirring. Add the flour and paprika and whisk in evenly and reduce the heat. Once the mix starts to thicken after 5 minutes, add the sour cream, butter and parsley and whisk together. Taste the sauce and adjust to your preference. Add the chicken back in and simmer for 7-9 minutes. Done!