chicken paprikash
(1 RATING)
Usually this recipe simmers for an hour or hour and a half..using the chicken thighs cuts down on the cooking time..Serve with a slice crusty bread to dip into the sauce instead of licking the plate..haha.
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prep time
15 Min
cook time
45 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless quartered chicken thighs
- 2 medium onions, yellow, medium thinly sliced
- 3 cloves garlic, minced
- 2 1/2 cups sliced cremini mushrooms
- 2 tablespoons sweet paprika
- 3 tablespoons all purpose flour
- 3 tablespoons tomato paste
- 2 cups chicken stock
- 1 teaspoon each lemon juice and lemon zest
- - salt and pepper to taste
- 1 package {375g} broad egg noodles
- 1/2 cup sour cream, fat-free
- 2 tablespoons chopped fresh parsley.
- 1 tablespoon chopped lemon basil
How To Make chicken paprikash
-
Step 1n large skillet heat 1 tbsp oil over medium-high heat brown chicken legs 5 to 8 minutes. with slotted spoon remove chicken to plate..drain fat from pan.
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Step 2Heat remaining oil in skillet over medium heat, cook onion, garlic, mushrooms and paprika, stirring often until onion is softened about 2 to 3 minutes. add flour and tomato paste cook stirring 2 minutes, gradually stir in broth and bring to boil, reduce heat and simmer until thickened...return chicken to pan also lemon juice and zest, salt and pepper.
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Step 3Cook pasta according to package directions drain noodles place on platter top with chicken mixture and garnish with sour cream and the herbs.
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