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Creamy Chicken Paprikash with Rice
American

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
  • comfort
  • kid-friendly

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

  1. Cook rice according to package directions and keep it covered.

    15 min · boil

  2. Season chicken and brown skin-side down in butter, 6 minutes. Lift out.

    7 min · fry

  3. Soften onion and pepper in the fat, 6 minutes, until slumped.

    7 min · saute

  4. Off the heat stir in paprika and garlic — direct heat turns paprika bitter.

    2 min · prep

  5. Add tomatoes and broth, return chicken, simmer covered 15 minutes.

    16 min · simmer

  6. Take the pan off the heat, then stir sour cream in so it cannot split.

    3 min · prep

  7. 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.

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