3tablespoonpaprika OR Hungarian paprika(depends on how much spice you like)
1cup sweet onion, chopped
2cupslow sodium chicken stock
Combine flour, 2 tablespoon paprika, salt and pepper. Depending on your tolerance for spice, the type of paprika you use will make a big difference. Regular paprika has almost no heat level while Hungarian has a kick. Dredge the chicken in the flour mixture. (VERY IMPORTANT - save the leftover flour, do not throw out)
Heat oil in large Dutch or skillet over medium-high heat. Add chicken and brown on both sides, about 6 minutes total. Remove chicken and set aside. Add onion, cayenne pepper and 1 tablespoon paprika and saute the onion until it's tender, about 2 minutes.
Return chicken to the pot and add chicken stock. Bring to boil then reduce heat, cover and simmer for about 45 minutes or until chicken is done.
Once chicken is done, make mixture to thicken sauce. With leftover flour, add ½ cup sour cream and ½ cup of liquid from skillet. Mix until smooth. Add mixture to pot and simmer for 5 minutes, stirring occasional. Turn heat off and add remaining ½ sour cream, stirring constantly. The sauce should be a very pale orange color. Serve immediately.
Use chicken thighs as it contributes to the richness of the dish. You can use skin-on as well but I just like skinless for this paprikash recipe.
You control the amount of heat depending on the type of paprika you use. I usually use a combination of regular paprika and hot paprika but if you want it spicier, use Hungarian paprika.
You can replace the sour cream with yogurt or Greek yogurt.
You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.