Creamy Chicken Paprikash with Rice
Sweet paprika bloomed in fat until it turns the sauce deep red, finished with soured cream. Comfort food that tastes like it took longer.
- Total
- 40 min
- Prep
- 10 min
- Cook
- 30 min
- Serves
- 4
Ingredients
For 4 servings
- chicken thighs24 oz
- white rice2 cup
- bell pepper2 piece
- yellow onion2 piece
- canned diced tomatoes1 can
- sour cream8 tbsp
- chicken broth24 tbsp
- paprika6 tsp
- garlic8 clove
- butter4 tbsp
- fresh parsley8 sprig
- salt2 tsp
- black pepper1 tsp
You'll need
pot · skillet
Method
Cook rice according to package directions and keep it covered.
15 min · boil
Season chicken and brown skin-side down in butter, 6 minutes. Lift out.
7 min · fry
Soften onion and pepper in the fat, 6 minutes, until slumped.
7 min · saute
Off the heat stir in paprika and garlic — direct heat turns paprika bitter.
2 min · prep
Add tomatoes and broth, return chicken, simmer covered 15 minutes.
16 min · simmer
Take the pan off the heat, then stir sour cream in so it cannot split.
3 min · prep
Spoon over the rice and finish with parsley.
2 min · rest
Serving suggestion
Sour cream goes in off the heat — boiled, it curdles and the sauce is finished.