Golden Chicken Paprikash with Creamy Mashed Potatoes and Braised Green Beans

Tender chicken pieces simmered in a luscious, vibrant paprika and sour cream sauce, paired with velvety mashed potatoes and tender braised green beans for a complete and comforting Hungarian feast.

• Prep: 45 min
• Cook: 2 hr
• Total: 2 hr 45 min
• Servings: 7
• Cuisine: Hungarian
• Difficulty: Hard

Dietary

• Gluten-Free
• Nut-Free
• High-Protein
• Low-Sugar

Tags

• comfort food
• rich
• classic
• stir-fry
• sauté
• tangy

Ingredients

• 3.5 pound chicken thighs (boneless, skinless, cut into 2-inch pieces)
• 0.5 cup gluten-free all-purpose flour blend
• 3 tablespoon olive oil (extra virgin)
• 6 tablespoon unsalted butter (softened)
• 2 yellow onions (large, finely chopped)
• 6 clove garlic (minced)
• 3 tablespoon sweet paprika (high-quality Hungarian)
• 1.5 cup chicken broth (gluten-free)
• 14.5 ounce diced tomatoes (undrained)
• 1 tablespoon fresh marjoram (chopped)
• 1.5 cup full-fat sour cream (at room temperature)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (freshly ground)
• 3 pound russet potatoes (peeled, quartered)
• 0.5 cup whole milk (warmed)
• 1.5 pound fresh green beans (trimmed)
• 1.5 cup water

Instructions

1. Pat chicken thighs dry. Dredge chicken pieces in gluten-free all-purpose flour blend, shaking off excess. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. In a large Dutch oven or heavy-bottomed pot, heat 3 tablespoons olive oil and 2 tablespoons unsalted butter over medium-high heat. Brown chicken in batches for 3-4 minutes per side. Remove chicken and set aside.
3. Reduce heat to medium. Add chopped yellow onions to the pot and cook, stirring occasionally, until softened and translucent, about 8-10 minutes. Add minced garlic and cook for 1 minute until fragrant.
4. Remove pot from heat and stir in the high-quality Hungarian sweet paprika. Stir constantly for 30 seconds to bloom the paprika, being careful not to burn it.
5. Return pot to heat. Stir in gluten-free chicken broth, diced tomatoes, and fresh marjoram. Bring to a simmer, then return chicken to the pot. Cover and reduce heat to low. Simmer for 45-60 minutes, or until chicken is cooked through and tender.
6. While chicken simmers, prepare the mashed potatoes. Place peeled and quartered russet potatoes in a large pot and cover with cold water. Add 1 teaspoon salt. Bring to a boil, then reduce heat and simmer until very tender, about 15-20 minutes. Drain well.
7. Return drained potatoes to the hot pot. Mash thoroughly, adding 1/2 cup warmed whole milk and 4 tablespoons softened unsalted butter. Continue mashing until smooth and creamy. Season with salt and pepper to taste. Keep warm.
8. Prepare the braised green beans. In a separate medium saucepan, combine fresh green beans with 1 1/2 cups water and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until green beans are tender-crisp.
9. To finish the paprikash, remove chicken pieces from the pot and set aside. Slowly whisk in 1 1/2 cups full-fat sour cream (ensure it's at room temperature to prevent curdling) into the sauce until smooth. Do not boil the sauce after adding sour cream. Return chicken to the sauce and warm through gently.
10. Serve the Golden Chicken Paprikash hot with creamy mashed potatoes and braised green beans.

Notes

Ensuring the sour cream is at room temperature and adding it slowly helps prevent the sauce from curdling. Reheat gently, do not bring to a rapid boil after adding sour cream.

Nutrition (per serving)

• Calories: 720
• Protein: 42.1 g
• Carbohydrates: 54.3 g
• Fat: 37.8 g
• Fiber: 7.5 g
• Sodium: 810 mg
• Saturated Fat: 18.2 g
• Sugar: 7.2 g
• Cholesterol: 215 mg