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Hungarian Paprika Chicken
All recipes by Joy the Baker
Ingredients
- ¤ 8 Chicken Thighs, with skins and bones, about 2 1/4 pounds
- ¤ 1 Tablespoon of Olive Oil
- ¤ 2 Cups of Onions, finely chopped
- ¤ 1/4 Teaspoon of Salt
- ¤ 2 Tablespoons of Hungarian Paprika, in the big red can!
- ¤ 1 14-Ounce of Whole Tomatoes, drained
- ¤ 1/2 Cup of Chicken Broth or Water
- ¤ 1 1/2 Teaspoons of All-Purpose Flour, stirred together with 1 Tablespoon of water
- ¤ 2 Tablespoon of Sour Cream, plus additional for serving
- ¤ 2 Tablespoons of Parsley, chopped
Instructions
Pat chicken dry. Remove skin and reserve. Heat oil in a 5-quart heavy pot over moderate heat until hot, then cook skin until it renders about 1/4 cup fat. Discard skin with a slotted spoon.
Cook onion with salt in fat in pot over moderately high heat, covered, stirring occasionally and reducing heat if necessary, until onion is very tender but not browned, about 5 minutes.
Add paprika and cook, stirring, 1 minute. Stir in tomatoes and broth, stirring vigorously to break up tomatoes. Add chicken and simmer, covered, stirring occasionally, 10 minutes. Simmer, uncovered, until chicken is just cooked through, 5 to 10 minutes longer.
Stir flour mixture and stir into sauce. Simmer, stirring, until sauce is slightly thickened, about 2 minutes.
Remove from heat, then season with salt and stir in 2 tablespoons sour cream. Serve, sprinkled with parsley, over noodles or rice, with additional sour cream on the side.
Is it okay to keep this in the fridge overnight & reheat the next day? Do i do it in the microwave or oven?
Just a question. I do not mix dairy and meat. will the recipe work if I skip the sour cream? Thanks!