Chicken Paprikash

Name: Chicken Paprikash
Ingredients: 3 heaping tablespoons Heirloom Sweet Paprika; 2 teaspoons fine sea salt, plus more to taste; 1 teaspoon freshly ground Vine-Ripened Black Peppercorns, plus more to taste; 1 1/2 cups homemade or store-bought low-sodium chicken broth, at room temperature; 1/3 cup heavy cream or half-and-half, at room temperature; 3/4 cup full-fat sour cream, at room temperature; 1/4 cup flour; 3 tablespoons extra virgin olive oil, more as needed; 2 pounds boneless skinless chicken thighs; 1 large yellow onion, grated; 3 large garlic cloves, finely minced or grated; 1 large ripe tomato, diced, or 1 cup diced canned tomatoes; 1 tablespoon Purple Shallot Powder

freshpressedoliveoil.com

This dish, the heart and soul of Hungary, is typically served over egg noodles, and this recipe makes enough sauce to dress them as well as the chicken. I’m usi

View full recipe on freshpressedoliveoil.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at freshpressedoliveoil.com.

Share this recipe:

Cooking tools:

Food processor
Microplane
Dutch oven
Measuring cup
Whisk
Plate
Tongs
Instant-read thermometer
Spatula
Stove
Mixing bowl
Measuring spoon
Cutting board
Chef's knife
Grater

Ingredients

3 heaping tablespoons Heirloom Sweet Paprika
2 teaspoons fine sea salt, plus more to taste
1 teaspoon freshly ground Vine-Ripened Black Peppercorns, plus more to taste
1 1/2 cups homemade or store-bought low-sodium chicken broth, at room temperature
1/3 cup heavy cream or half-and-half, at room temperature
3/4 cup full-fat sour cream, at room temperature
1/4 cup flour
3 tablespoons extra virgin olive oil, more as needed
2 pounds boneless skinless chicken thighs
1 large yellow onion, grated
3 large garlic cloves, finely minced or grated
1 large ripe tomato, diced, or 1 cup diced canned tomatoes
1 tablespoon Purple Shallot Powder