Chicken Paprikash

Name: Chicken Paprikash
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1 serving
Ingredients: 200 g Chicken thighs (boneless, skinless); Onion, finely chopped × ½; 1 clove Garlic clove, finely chopped; 2 tsp Paprika; 100 ml Chicken stock; 3 tbsp Sour cream; 1 tsp All-purpose flour; 75 g Rice; 1 tbsp Sunflower oil; 2 sprigs Fresh parsley; 1 pinch Salt; 1 pinch Black pepper

50 min · Easy · Serves 1

875 kcal per serving · 47g protein

Boneless chicken thighs simmered in an onion and paprika sauce, finished gently with sour cream and served over rice.

Open in Mixit →

Ingredients

200 g Chicken thighs (boneless, skinless)
Onion, finely chopped × ½
1 clove Garlic clove, finely chopped
2 tsp Paprika
100 ml Chicken stock
3 tbsp Sour cream
1 tsp All-purpose flour
75 g Rice
1 tbsp Sunflower oil
2 sprigs Fresh parsley
1 pinch Salt
1 pinch Black pepper

Method

Put the rice

Put the rice in a saucepan with 180 ml water per serving and a small pinch of the listed salt, or use the water ratio on the rice packet.
Bring to a boil

Bring to a boil, cover and cook on the lowest heat for about 12 minutes, following the packet timing if different.
Turn off the heat

Turn off the heat and leave the lid on — it finishes in its own steam.
Pat the thighs dry

Pat the thighs dry and season with salt and pepper.
Heat the oil

Heat the oil in a large frying pan (one with a lid) over medium-high heat and brown the thighs 3–4 minutes per side until golden, then move them to a plate — they won't be cooked through yet, that's fine.
Soften the Onion

Turn the heat to medium and cook the onion in the same pan, stirring, until soft and golden at the edges, 4–5 minutes; add the garlic for the last 30 seconds until it smells sweet.
Take the pan OFF

Take the pan off the heat and stir in the paprika for 20–30 seconds. Pour in the stock promptly so the paprika does not scorch.
Simmer the chicken

Return the chicken and its juices, cover and simmer gently for 15–20 minutes, until a thermometer in the thickest part reads 74°C. Add a splash of water if the sauce reduces too far.
Stir the flour

Stir the flour into the sour cream in a cup.
Take the pan off

Take the pan off the heat, stir a spoonful of the hot sauce into the cup to warm it, then stir the mixture into the pan.
Return to the lowest heat

Return to the lowest heat for 1–2 minutes, stirring, just until the sauce coats a spoon. Do not boil the sour cream sauce.
Spoon It Over

Fluff the rice and spoon it loosely onto warm plates. Nestle the chicken partly over the rice, spoon the paprika sauce over and around it and finish with the chopped parsley and black pepper.