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Chicken Paprikash
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A picture of Chicken Paprikash.

Chicken Paprikash

Lance Wilson
Lance Wilson @lance_wilson
Nyack, NY

Modified from Kenji Lopez-alt recipe on serious eats. Using cut up thighs make for easier eating. Serve over spaetzle, pasta, rice or potatoes.

Modified from Kenji Lopez-alt recipe on serious eats. Using cut up thighs make for easier eating. Serve over spaetzle, pasta, rice or potatoes.

Read more

Chicken Paprikash

Lance Wilson
Lance Wilson @lance_wilson
Nyack, NY

Modified from Kenji Lopez-alt recipe on serious eats. Using cut up thighs make for easier eating. Serve over spaetzle, pasta, rice or potatoes.

Modified from Kenji Lopez-alt recipe on serious eats. Using cut up thighs make for easier eating. Serve over spaetzle, pasta, rice or potatoes.

Read more
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Ingredients

  • 2 lbsboneless chicken thighs, chunked
  • 1onion, sliced
  • 1red bell pepper, diced
  • 6 clovesgarlic, smashed
  • 1/4 cuppaprika
  • 1Bay leaf
  • 1 cupchicken stock
  • 2 1/2 tspgelatin (one package of knox)
  • 1/2 cupsour cream or Greek yogurt + more for garnish
  • 1lemon, juiced
  • 2 tspfish sauce
  • salt and pepper
  • oil
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Saved
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Steps

  1. 1

    Season the chicken with salt and pepper. And prepare the other ingredients.

    A picture of step 1 of Chicken Paprikash.
  2. 2

    Sprinkle the gelatin over the stock to rehydrate.

  3. 3

    Heat a dutch oven with a tbsp of oil over medium high heat

  4. 4

    Add half the chicken and cook without moving for 8-10 min until the chicken releases from the bottom.

    A picture of step 4 of Chicken Paprikash.
  5. 5

    When the chicken is seared it will release. Remove the chicken and place in a dish. Sear the remaining chicken the same way.

    A picture of step 5 of Chicken Paprikash.
  6. 6

    Pour all but 2 tbsp of oil off and turn the heat down to medium. Add the onion, garlic and red bell pepper. Cook to loosen up the font on the bottom. I used dried bell pepper I had to use up, instead of normal fresh bell pepper. Do as I say not as I do!

    A picture of step 6 of Chicken Paprikash.
  7. 7

    When the onions begin to brown, add the paprika. Stir and fry 1 min.

    A picture of step 7 of Chicken Paprikash.
  8. 8

    Add the stock/gelatin and bay leaf.

    A picture of step 8 of Chicken Paprikash.
  9. 9

    Return the chicken to the Dutch oven. Cover and simmer on low 30 min.

    A picture of step 9 of Chicken Paprikash.
  10. 10

    Combine the sour cream, lemon, and fish sauce.

    A picture of step 10 of Chicken Paprikash.
  11. 11

    Now is a good time to cook whatever starch you choose.

  12. 12

    Turn the heat off, add the sour cream mixture and stir.

    A picture of step 12 of Chicken Paprikash.
  13. 13

    Plate with spaetzle and the paprikash and a dollop of sour cream

    A picture of step 13 of Chicken Paprikash.
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Copied!

Lance Wilson
Lance Wilson @lance_wilson
on March 06, 2017 01:26
Nyack, NY
sharing for aysha
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Keywords

Lemon Onion Fish Boneless Chicken Thigh Red Bell Pepper Pepper Greek Yogurt Chicken Garlic

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