Chicken Paprikash
Spices lose their flavor over time but few as quickly as paprika, which starts out tasting of pepper and sunshine but deteriorates in but a few months to sawdust and bitterness. For this recipe, get some new at the market: sweet or hot Hungarian paprika is best, but the generic article isn’t terrible and the smoky Spanish varieties known as pimentón de La Vera would not be out of place either, lending a deep, woodsy aroma reminiscent of cooking over an open fire. It’s a dish that pairs beautifully with butter-slicked egg noodles.
- Time: 60 min
Source: Only Recipes
Ingredients
- pounds chicken thighs and drumsticks, or whole chicken legs
- kosher salt and freshly ground black pepper to taste
- tablespoon neutral oil, like canola
- tablespoons unsalted butter
- large yellow or spanish onion, peeled and diced
- garlic, peeled and minced
- tablespoons hungarian paprika, sweet or hot, or a combination
- tablespoons all-purpose flour
- canned crushed tomatoes or 1 large ripe tomato, chopped
- chicken broth, homemade or, if not, low-sodium
- pound egg noodles
- sour cream