Quick chicken paprikash
Enjoy a delicious and comforting Quick Chicken Paprikash with tender chicken thighs, savory onions, garlic, and a rich paprika-infused sauce. This easy recipe features hearty potatoes, creamy sour cream, and a sprinkle of chives and parmesan cheese for an irresistible meal ready in no time. Perfect for family dinners or a cozy night in!
Cook time 35 min
Prep time 15 min
Ingredients:
4 potatoes1 tbsp olive oil
6 chicken thighs
2 onions
2 garlic cloves
1 tbsp all-purpose white wheat flour
1 tbsp paprika
1 cup chicken gravy
1/3 cup sour cream
2 tbsp chives
1/3 cup grated parmesan cheese
Quick chicken paprikash is a delicious and comforting dish that you can whip up in no time. This recipe brings together tender chicken thighs, hearty potatoes, and a rich, creamy, paprika-spiced sauce. Perfect for a cozy family dinner or a quick weeknight meal.
Instructions:
- Peel the potatoes and cut them into chunks.
- Place the potato chunks in a pot of salted water and bring to a boil.
- Cook for about 10-15 minutes, or until they are tender but not falling apart.
- Drain and set aside.
- Heat the olive oil in a large skillet over medium heat.
- Season the chicken thighs with salt and pepper.
- Add the chicken thighs to the skillet and brown them on both sides, approximately 4-5 minutes per side, until they are golden brown. Remove the chicken from the skillet and set aside.
- Peel and finely chop the onions.
- Peel and mince the garlic cloves.
- In the same skillet, add the chopped onions and cook until they are softened and starting to brown, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour and paprika over the onions and garlic, stirring well to combine. Cook for 1-2 minutes to get rid of the raw flour taste.
- Gradually add the chicken gravy to the skillet, stirring constantly to prevent lumps and to create a smooth sauce.
- Bring the mixture to a simmer.
- Return the browned chicken thighs to the skillet, nestling them into the sauce.
- Reduce the heat to low, cover, and let simmer for about 15-20 minutes, or until the chicken is cooked through and tender.
- Stir in the sour cream until fully incorporated.
- Add the cooked potatoes to the skillet, gently mixing them through the sauce.
- Taste and adjust seasoning with salt and pepper if needed.
- Spoon the chicken paprikash onto plates or into serving bowls.
- Garnish with chopped chives and a sprinkle of grated parmesan cheese.
Tips:
- For a richer flavor, consider using smoked paprika instead of regular paprika.
- Make sure to brown the chicken thighs well to add depth to the dish.
- If you prefer a thicker sauce, let it reduce a little longer before serving.
- To cut down on cooking time, you can use pre-cooked or quick-cooking potatoes.
- Don’t forget to adjust the seasoning with salt and pepper to your taste.
- Leftovers can be stored in the refrigerator for up to three days and reheated gently.
Enjoy your Quick Chicken Paprikash right away, garnished with freshly chopped chives and a sprinkle of Parmesan cheese. This dish pairs wonderfully with a simple green salad or crusty bread. With its luscious sauce and tender chicken, it’s sure to become a family favorite.
Nutrition per serving
4 ServingsCalories 630kcal
Protein 33g
Carbohydrates 50g
Fiber 7g
Sugar 8g
Fat 36g
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