Chicken Paprikash

Name: Chicken Paprikash
Cuisine: American
Ingredients: 2 lbs boneless chicken thighs, chunked; 1 onion, sliced; 1 red bell pepper, diced; 6 cloves garlic, smashed; 1/4 cup paprika; 1 Bay leaf; 1 cup chicken stock; 2 1/2 tsp gelatin (one package of knox); 1/2 cup sour cream or Greek yogurt + more for garnish; 1 lemon, juiced; 2 tsp fish sauce; salt and pepper; oil

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.

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.

Saved

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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Steps

1

Season the chicken with salt and pepper. And prepare the other ingredients.
2

Sprinkle the gelatin over the stock to rehydrate.
3

Heat a dutch oven with a tbsp of oil over medium high heat
4

Add half the chicken and cook without moving for 8-10 min until the chicken releases from the bottom.
5

When the chicken is seared it will release. Remove the chicken and place in a dish. Sear the remaining chicken the same way.
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!
7

When the onions begin to brown, add the paprika. Stir and fry 1 min.
8

Add the stock/gelatin and bay leaf.
9

Return the chicken to the Dutch oven. Cover and simmer on low 30 min.
10

Combine the sour cream, lemon, and fish sauce.
11

Now is a good time to cook whatever starch you choose.
12

Turn the heat off, add the sour cream mixture and stir.
13

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