Hungarian Chicken Paprikash

Tender braised chicken in a rich, velvety sauce of sweet Hungarian paprika and sour cream, a comforting classic from the heart of Hungary.

• 2 lbs bone-in chicken thighs
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 tbsp sweet Hungarian paprika
• 1 red bell pepper, diced
• 1 cup chicken broth
• 1 tomato, diced
• 0.75 cup sour cream
• 1 tbsp cornstarch

Method

1. Season chicken with salt. Heat oil in a heavy pot and brown chicken on both sides, then remove.
2. Lower the heat and saute onion until soft, about 6 minutes. Remove from heat and stir in the paprika.
3. Add bell pepper, tomato, and broth. Return the chicken, cover, and simmer 35-40 minutes until tender.
4. Whisk cornstarch into the sour cream, temper with a ladle of hot sauce, then stir into the pot off the heat.
5. Warm gently without boiling. Serve over rice or gluten-free noodles.