Braised Chicken Paprikash

Name: Braised Chicken Paprikash
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: Hungarian
Ingredients: 1.5 pound chicken thighs (boneless, skinless); 1.5 teaspoon salt (divided); 0.5 teaspoon black pepper (divided); 2 tablespoon olive oil (divided); 1 yellow onion (large, finely chopped); 2 clove garlic (minced); 2 tablespoon sweet paprika; 1 can diced tomatoes (14.5 ounces, undrained); 1 cup chicken broth; 0.5 cup light sour cream; 1 pound carrots (peeled, chopped into 1-inch pieces); 1 pound parsnips (peeled, chopped into 1-inch pieces); 1 pound red potatoes (quartered)

Tender chicken thighs simmered in a luscious, deeply flavored sauce featuring sweet paprika and a touch of sour cream, served with a medley of perfectly roasted root vegetables.

Prep: 20 min
Cook: 1 hr
Total: 1 hr 20 min
Servings: 6
Cuisine: Hungarian
Difficulty: Medium

Dietary

Gluten-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

1.5 pound chicken thighs (boneless, skinless)
1.5 teaspoon salt (divided)
0.5 teaspoon black pepper (divided)
2 tablespoon olive oil (divided)
1 yellow onion (large, finely chopped)
2 clove garlic (minced)
2 tablespoon sweet paprika
1 can diced tomatoes (14.5 ounces, undrained)
1 cup chicken broth
0.5 cup light sour cream
1 pound carrots (peeled, chopped into 1-inch pieces)
1 pound parsnips (peeled, chopped into 1-inch pieces)
1 pound red potatoes (quartered)

Instructions

Preheat oven to 400°F (200°C). In a large bowl, toss the chopped carrots, parsnips, and quartered red potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them in a single layer on a baking sheet and roast for 30-40 minutes, flipping halfway, until tender and lightly browned.
While vegetables roast, pat chicken thighs dry. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear chicken thighs for 3-4 minutes per side until nicely browned. Remove chicken and set aside.
Reduce heat to medium. Add the finely chopped yellow onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
Remove the pot from heat and stir in the sweet paprika. This prevents the paprika from burning and becoming bitter. Stir well to combine.
Return pot to heat. Stir in the diced tomatoes and low-sodium chicken broth. Bring to a simmer. Add the seared chicken thighs back to the pot. Cover and simmer on low heat for 25-30 minutes, or until the chicken is very tender and cooked through.
Season the paprikash with the remaining 1/2 teaspoon salt to taste. Serve the braised chicken paprikash over the roasted root vegetables. Swirl a spoonful of light sour cream on top of each serving, if desired, for a traditional touch.

Notes

For a richer flavor, use bone-in, skin-on chicken thighs and remove the skin after searing before braising. Leftovers are even better the next day!

Nutrition (per serving)

Calories: 485
Protein: 42.8 g
Carbohydrates: 44.5 g
Fat: 15.1 g
Fiber: 7.7 g
Sodium: 690 mg
Saturated Fat: 3.7 g
Sugar: 10.2 g
Cholesterol: 105 mg