CHICKEN PAPRIKAS

Chicken Paprikas image

Provided by Molly O'Neill

Time 1h30m

Yield 6 servings

Number Of Ingredients 8

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Ingredients

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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