American · Dinner
Cleveland chicken paprikash
Braised bone-in chicken thighs simmered in a sweet-paprika-heavy sauce built from onions, chicken stock and sour cream, a Cleveland Hungarian-diner riff on paprikash. Served over buttered egg noodles, the stew turns deep rust-red and finishes rich, tangy and gently smoky rather than fiery.
$5
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
645Calories
44.8gProtein
37.2gFat
30.9gCarbs
5.8gSugar
3.7gFiber
1359mgSodium
235mgChol
11.2gSat Fat
798mgPotassium
85mgCalcium
3.9mgIron
0.9mcgVitamin B12
8.7mgVitamin C
gluten-free-adaptable
protein-rich
herb-salt
all-time-classics
Instructions
1
Prep
pat chicken thighs dry, season both sides with salt and black pepper, set aside.
2
Sear
heat vegetable oil in a heavy pot over medium-high heat, brown chicken thighs skin-side down for 5 minutes per side until deep golden, then remove.
3
Sweat
add sliced onion to the pot over medium heat and cook for 6 minutes, stirring, until soft and translucent.
4
Simmer
stir in minced garlic, sweet paprika, tomato paste and chicken stock over medium-low heat for 1 minute, scraping up browned bits, return chicken, cover and simmer 30 minutes until fork-tender.
5
Finish
whisk flour into sour cream, stir in a ladle of hot sauce off heat, then stir mixture back into pot to avoid curdling.
6
Plate
spoon chicken and paprika sauce over cooked egg noodles in a shallow bowl and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz454g, bone-in chicken thighs
- 2 tbsp2 tbsp sweet paprika
- 11 medium onion
- 1 cup240ml chicken stock
- 4 tbsp4 tbsp sour cream
- 5.2 oz150g egg noodles, cooked
- 2 tbsp2 tbsp all-purpose flour
- 2 tbsp2 tbsp vegetable oil
- 2 clove2 clove garlic
- 2 tsp2 tsp tomato paste
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
