Chicken Paprikash

50 min · Easy · Serves 1

780 kcal per serving · 42g protein

Hungary's most comforting dinner: chicken thighs simmered in a deep red paprika sauce, finished with sour cream so it turns silky and gently tangy. Spooned over rice, it tastes like it took hours — it takes forty minutes. The one rule: sour cream goes in off the heat.

Ingredients

• 200 g Chicken thighs (boneless, skinless)
• Onion, finely chopped × 1
• 1 clove Garlic clove, finely chopped
• 2 tsp Paprika
• 100 ml Chicken stock
• 3 tbsp Sour cream
• 1 tsp All-purpose flour
• 75 g Rice
• 1 tbsp Sunflower oil
• 2 sprig Fresh parsley
• 1 pinch Salt
• 1 pinch Black pepper

Method

1. Put the rice

   

   Put the rice, 180 ml water and a pinch of salt in a small saucepan with a lid.

2. Bring to a boil

   

   Bring to a boil over high heat, then turn to the lowest heat, lid on, for 12 minutes.

3. Turn off the heat

   

   Turn off the heat and leave the lid on — it finishes in its own steam.

4. Pat the thighs dry

   

   Pat the thighs dry and season with salt and pepper.

5. Heat the oil

   

   Heat the oil in a large frying pan (one with a lid) over medium-high heat and brown the thighs 3–4 minutes per side until golden, then move them to a plate — they won't be cooked through yet, that's fine.

6. Soften the Onion

   

   Turn the heat to medium and cook the onion in the same pan, stirring, until soft and golden at the edges, 4–5 minutes; add the garlic for the last 30 seconds until it smells sweet.

7. Take the pan OFF

   

   Take the pan OFF the heat and stir in the paprika for 30 seconds.

8. Pour in the stock

   

   Pour in the stock, return the chicken and its juices, put the pan back on low heat, lid on, and simmer gently 15 minutes until there's no pink in the middle when you cut into a thigh.

9. Stir the flour

   

   Stir the flour into the sour cream in a cup.

10. Take the pan off

    

    Take the pan off the heat, stir a spoonful of the hot sauce into the cup to warm it, then stir the mixture into the pan.

11. Return to the lowest heat

    

    Return to the lowest heat for 1–2 minutes until the sauce coats the back of a spoon.

12. Spoon It Over

    

    Fluff the rice with a fork and spoon the chicken and sauce over it. Finish with black pepper and chopped parsley.