Chicken Paprikash is a classic Hungarian dish that combines paprika with chicken, simmered slowly in a rich and flavorful sauce made with onions, tomatoes and sour cream.
1 (4-pound) whole chicken, cut into serving pieces
1/2 cup flour
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons paprika
1 tablespoon butter
2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
1 1/2 cups chicken broth or broth made with chicken broth powder
3 tomatoes, peeled, seeded and diced
1 cup sour cream
Pat chicken dry. Combine flour, salt, pepper, and 2 teaspoons paprika; dredge chicken. To dredge chicken, push it up and gently shake to remove excess flour. Brown the chicken slowly; don't let it burn. You want the flour on the skin to caramelize for flavor and color.
Melt butter and olive oil in large pan. Brown chicken, skin side down. Remove the chicken as it browns. Don't crowd the chicken in the pan; cook it in batches if necessary.
Add onion and garlic; cook 4 minutes. Add chicken with remaining paprika, broth and tomatoes.
Cover and simmer for 60 to 70 minutes until chicken registers 170°; remove chicken. Add spoonful of juices to sour cream; return to sauce. Cook until thickened.
The flour used to dredge the chicken should help thicken the sauce. Browning it helps increase its liquid-absorbing capacity.
Simmer for just a few minutes until the sauce blends and thickens.
Place the chicken on the serving platter and pour the sauce, onions and all, evenly over.
If you'd like a milder dish, you can use less paprika; reduce total amount to 2 teaspoons.
If the sauce isn't thick enough for your taste, stir a tablespoon of cornstarch into the sour cream mixture.
Serve with noodles.