CHICKEN PAPRIKAS

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Chicken Paprikas image

Provided by Molly O'Neill

Categories     dinner, one pot, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 8

2 tablespoons vegetable oil
1 medium onion, peeled and chopped
1 tablespoon Hungarian paprika
12 pieces chicken (thighs, legs and breasts), about 6 pounds
1 teaspoon kosher salt, plus more to taste
1 cup homemade or low-sodium canned chicken stock
1/2 cup sour cream
1 tablespoon cornstarch

Steps:

  • Heat the oil in a very large skillet over medium-high heat. Add the onion and cook, stirring, until tender. Add the paprika.
  • Sprinkle the chicken with 1 teaspoon salt. Place in the skillet with the onion. Add stock, reduce heat, cover and simmer for 40 minutes. Turn the chicken and simmer until tender, another 40 minutes.
  • Put the sour cream into a bowl and stir in 1/2cup broth from the skillet. Stir mixture back into the skillet. Dissolve cornstarch in 1 tablespoon cold water. Stir the cornstarch mixture into the skillet and cook for 3 minutes. Season to taste with salt. Serve with oven rice (see recipe).

Nutrition Facts : @context http, Calories 472, UnsaturatedFat 23 grams, Carbohydrate 5 grams, Fat 37 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 10 grams, Sodium 596 milligrams, Sugar 2 grams, TransFat 0 grams

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    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #main-dish     #poultry     #hungarian     #european     #chicken     #dietary     #low-carb     #low-in-something     #meat     #4-hours-or-less

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