Quick chicken paprikash
Quick chicken paprikash combines tender chicken thighs and hearty potatoes in a rich, creamy paprika sauce, making it an ideal weeknight meal. This comforting dish is served garnished with fresh chives and parmesan cheese.
Cook time 35 min
Prep time 15 min
Ingredients:
4 potatoes1 tbsp olive oil
6 chicken thighs
2 onions
2 garlic cloves
1 tbsp all-purpose white wheat flour
1 tbsp paprika
1 cup chicken gravy
1/3 cup sour cream
2 tbsp chives
1/3 cup grated parmesan cheese
Quick chicken paprikash is a delicious and comforting dish that you can whip up in no time. This recipe brings together tender chicken thighs, hearty potatoes, and a rich, creamy, paprika-spiced sauce. Perfect for a cozy family dinner or a quick weeknight meal.
Instructions:
- Peel the potatoes and cut them into chunks.
- Place the potato chunks in a pot of salted water and bring to a boil.
- Cook for about 10-15 minutes, or until they are tender but not falling apart.
- Drain and set aside.
- Heat the olive oil in a large skillet over medium heat.
- Season the chicken thighs with salt and pepper.
- Add the chicken thighs to the skillet and brown them on both sides, approximately 4-5 minutes per side, until they are golden brown. Remove the chicken from the skillet and set aside.
- Peel and finely chop the onions.
- Peel and mince the garlic cloves.
- In the same skillet, add the chopped onions and cook until they are softened and starting to brown, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour and paprika over the onions and garlic, stirring well to combine. Cook for 1-2 minutes to get rid of the raw flour taste.
- Gradually add the chicken gravy to the skillet, stirring constantly to prevent lumps and to create a smooth sauce.
- Bring the mixture to a simmer.
- Return the browned chicken thighs to the skillet, nestling them into the sauce.
- Reduce the heat to low, cover, and let simmer for about 15-20 minutes, or until the chicken is cooked through and tender.
- Stir in the sour cream until fully incorporated.
- Add the cooked potatoes to the skillet, gently mixing them through the sauce.
- Taste and adjust seasoning with salt and pepper if needed.
- Spoon the chicken paprikash onto plates or into serving bowls.
- Garnish with chopped chives and a sprinkle of grated parmesan cheese.
Enjoy your Quick Chicken Paprikash right away, garnished with freshly chopped chives and a sprinkle of Parmesan cheese. This dish pairs wonderfully with a simple green salad or crusty bread. With its luscious sauce and tender chicken, it’s sure to become a family favorite.
Quick chicken paprikash FAQ:
Chicken thighs should be browned for about 4-5 minutes per side before being simmered in the sauce. Total cooking time after adding the chicken to the sauce is approximately 15-20 minutes until fully cooked and tender.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave before serving.
Yes, you can substitute sour cream with a non-dairy yogurt or a cashew cream for a similar creamy texture, keeping in mind it may alter the flavor slightly.
A large skillet or sauté pan, approximately 10-12 inches in diameter, is recommended to ensure there is enough space for browning the chicken and mixing the ingredients.
The chicken is properly cooked when it reaches an internal temperature of 165°F (75°C) and the juices run clear when pierced. The meat should also be tender.
Cooking Tips:
- For a richer flavor, consider using smoked paprika instead of regular paprika.
- Make sure to brown the chicken thighs well to add depth to the dish.
- If you prefer a thicker sauce, let it reduce a little longer before serving.
- To cut down on cooking time, you can use pre-cooked or quick-cooking potatoes.
- Don’t forget to adjust the seasoning with salt and pepper to your taste.
- Leftovers can be stored in the refrigerator for up to three days and reheated gently.
Nutrition Facts
4 ServingsCalories 630kcal
Protein 33g
Carbohydrates 50g
Fiber 7g
Sugar 8g
Fat 36g
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