Red Meat Allergy Friendly Hungarian Chicken Paprikash
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Learn more →Ingredients
4 servings
- 3 lbs bone-in, skin-on chicken thighs and drumsticks
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp neutral oil or lard
Chef's tipUse the same amount - shortening works the same way in doughs, frying, and sautéing. - 1 large yellow onion, finely diced
- 3 tbsp sweet hungarian paprika
- ½ tsp hot paprika or smoked paprika
- 1 can (14 oz) diced tomatoes, with juices
- 1 cup chicken broth
- 1 cup sour cream, at room temperature
- 2 tbsp all-purpose flour
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For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
- egg noodles or spaetzle, cooked, for serving (optional)
Instructions
- 1
Pat the chicken pieces dry with paper towels and season all over with the salt and black pepper.
- 2
Heat the oil in a large Dutch oven or deep skillet over medium-high heat until shimmering. Add the chicken pieces skin-side down in a single layer — work in two batches if needed to avoid crowding — and sear undisturbed for 5–6 minutes, until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer to a plate.
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