Chicken Paprikash
By: Chef Cindy Gilbert
Made With:
Indulge in this comforting dish with Hungarian roots that features smoky, tender chicken simmered in a velvety tomato and red bell pepper sauce, infused with McCormick Gourmet™ Collection Hot Hungarian Paprika. Serve with a dollop of sour cream and buttery spaetzle.
Indulge in this comforting dish with Hungarian roots that features smoky, tender chicken simmered in a velvety tomato and red bell pepper sauce, infused with McCormick Gourmet™ Collection Hot Hungarian Paprika. Serve with a dollop of sour cream and buttery spaetzle.
Key products
Instructions
Instructions
- Season chicken evenly with 1 teaspoon of the paprika, 1/2 teaspoon of the salt, and pepper. Heat oil in large deep skillet on medium-high heat until shimmering. Add chicken, skin-side down. Cook 3 to 5 minutes on each side or until golden brown. Remove from skillet; set aside. Heat remaining 1 tablespoon oil in same skillet. Add onion, bell pepper, tomatoes and remaining 1/2 teaspoon salt to skillet. Cook and stir 6 to 8 minutes or until softened.
- Add broth and remaining 3 teaspoons paprika to skillet, stirring to mix. Return chicken to pan, nesting into sauce. Bring to simmer. Reduce heat to medium-low, cover and simmer until chicken is cooked through, about 25 to 30 minutes, stirring and turning chicken halfway through cooking.
- Whisk sour cream and flour in medium bowl. Add 1/2 cup cooking liquid to sour cream mixture, whisking to blend. Stir sour cream mixture into pan, mixing until well blended. Simmer about 5 minutes longer or until sauce is thickened. Let stand 5 minutes. Serve with spaetzle or nokedli, or egg noodles, along with additional sour cream, if desired. Garnish with chopped fresh parsley.
