Chicken Paprikash

Ingredients

• Pepper

  Spices, black

  1 dash or 0.1g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 cup or 240g

• Paprika

  Spices

  2 tbsp or 14g

• Butter

  Unsalted

  2 tbsp or 28g

• Cayenne pepper

  Spices, red or cayenne

  1 tsp or 2g

• Onions

  Raw

  2 cup, chopped or 320g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  8 thigh, bone removed or 752g

• Salt

  Table

  1 dash or 0.4g

• Sour cream

  Reduced fat

  ½ cup or 115g

Directions

1. Salt the chicken pieces well and let them sit at room temperature while preparing the onions. Slice the onions lengthwise (top to root).
2. Heat a large saute pan over medium-high heat and melt the butter. Pat the chicken pieces dry and place them skin-side down in the pan, cooking for 4-5 minutes on one side until well browned, then turn over and cook for another 2-3 minutes. Remove the chicken and set aside.
3. Add the sliced onions to the pan, stirring occasionally and scraping up the browned bits from the chicken, until lightly browned, about 7 minutes.
4. Stir in the paprika and black pepper. Add the chicken broth, scraping up any browned bits, then nestle the chicken pieces back into the pan. Cover and simmer for 20-25 minutes until the chicken is cooked through. Remove from heat.
5. Remove the chicken from the pan. Allow the pan to cool slightly, then slowly stir in the sour cream and add salt to taste. Warm through if needed. Return the chicken to the pan, coating with the sauce.
6. Serve with dumplings, rice, egg noodles, or potatoes. For a gluten-free option, choose rice, potatoes, or gluten-free noodles or dumplings.