Paprika chicken
Paprika chicken is a comforting dish featuring tender pieces of chicken simmered in a rich, paprika-infused sauce with onions, garlic, and tomatoes. Finished with a touch of sour cream, it's a satisfying meal perfect for sharing.
Cook time 75 min
Prep time 40 min
Ingredients:
3 lb whole chicken1 tbsp olive oil
2 onions
2 garlic cloves
1 tbsp paprika
4 tomatoes
2 cups chicken gravy
1/2 cup sour cream
1/4 cup fresh parsley
Paprika chicken is a delicious and warming dish that's perfect for any season. This recipe uses a whole chicken, ensuring juicy, tender meat infused with the rich flavors of paprika, garlic, and fresh vegetables. It's a wonderful meal to share with family or friends, combining simplicity with a full-bodied taste.
Instructions:
- Wash and pat dry the whole chicken. Cut into serving pieces (legs, thighs, breast, wings).
- In a large skillet, heat the olive oil over medium-high heat.
- Add the chicken pieces and cook until they are golden brown on all sides. This should take about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onions and minced garlic.
- Sauté until the onions are soft and translucent, about 5 minutes.
- Sprinkle the paprika over the onions and garlic. Stir well to coat the onions and garlic evenly with the paprika.
- Add the diced tomatoes to the skillet.
- Cook, stirring occasionally, until the tomatoes start to break down and create a thick sauce, about 10 minutes.
- Return the browned chicken pieces to the skillet.
- Pour the chicken gravy over the chicken and tomato mixture.
- Stir to combine, ensuring the chicken is well-coated with the sauce.
- Reduce the heat to low, cover the skillet, and let the chicken simmer for about 30-40 minutes, or until the chicken is thoroughly cooked and tender. Stir occasionally to prevent sticking.
- Remove the skillet from the heat.
- Stir in the sour cream until fully incorporated into the sauce.
- Sprinkle the chopped fresh parsley over the top of the dish.
- Serve the paprika chicken hot, accompanied by your choice of side dishes such as rice, mashed potatoes, or crusty bread.
Paprika chicken is a hearty, comforting dish that brings together a wonderful blend of flavors with minimal effort. With a rich, savory sauce and tender meat, it's bound to become a favorite meal. Enjoy the process and the delicious results with your loved ones!
Paprika chicken FAQ:
The paprika chicken should simmer for about 30-40 minutes after adding the chicken gravy. This allows the chicken to become thoroughly cooked and tender.
The chicken is fully cooked when its internal temperature reaches 165°F (75°C). You can check this by inserting a meat thermometer into the thickest part of the chicken, avoiding the bone.
Yes, you can use chicken thighs or breasts. Adjust the cooking time accordingly; thighs generally take about 30-35 minutes, while breasts may cook faster, around 25-30 minutes.
Store leftover paprika chicken in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. To reheat, ensure it reaches an internal temperature of 165°F.
Yes, you can substitute sour cream with a dairy-free alternative, such as coconut yogurt or cashew cream, to keep it dairy-free while maintaining a creamy texture.
Cooking Tips:
- Make sure to pat the chicken dry before applying oil and seasoning. This helps achieve a crispy skin.
- You can marinate the chicken with paprika, garlic, and olive oil for a few hours or overnight for deeper flavor.
- If fresh tomatoes are not available, you can substitute with canned tomatoes to save prep time.
- When adding sour cream, make sure the gravy is not boiling, to prevent the cream from curdling.
- Garnish with fresh parsley at the end to add a burst of color and freshness to the dish.
Nutrition Facts
6 ServingsCalories 790kcal
Protein 60g
Carbohydrates 14g
Fiber 3.10g
Sugar 7g
Fat 54g
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