Chicken paprikash with sour cream

Chicken paprikash with sour cream – a traditional Romanian recipe, delicious and comforting, that combines the rich flavors of spices with the delicate texture of chicken meat. This dish is ideal for a savory dinner with loved ones. The total preparation time is approximately 1 hour, and the recipe serves 4 portions. Ingredients: - 1 kg chicken thighs (preferably upper, for a more intense flavor) - 2 large onions, finely chopped - 3-4 tablespoons sunflower oil or olive oil - 2-3 garlic cloves, chopped (optional, for extra flavor) - 1 red bell pepper, diced - 2-3 tablespoons sweet paprika - 300 ml cooking cream - 200 ml water or chicken broth - Salt and pepper to taste - 1 bay leaf (optional, for a special aroma) - Freshly chopped parsley for garnish Preparation time: 15 minutes Cooking time: 45 minutes Total time: 1 hour Instructions: 1. Preparing the ingredients: Start by finely chopping the onion and preparing the other ingredients. Choose chicken thighs with bone, as they will add a richer flavor to the sauce. You can opt for upper or lower thighs, depending on your preference. 2. Sautéing the onion: In a deep pot, heat the oil over medium heat. Add the chopped onion and sauté for about 5-7 minutes until it becomes translucent. If you want a more intense flavor, you can add the chopped garlic in the last minutes of sautéing. 3. Adding the meat: Separate the upper part of the thighs from the lower part (if using whole thighs). Add the thighs to the pot over the onion and cover with a lid. Let them brown for 10 minutes, turning occasionally for even cooking. 4. Seasoning: Once the thighs are browned, add the diced bell pepper and sweet paprika. Mix well so that all ingredients combine. Paprika is the key element of this recipe, providing color and flavor. 5. Cooking with liquid: Add water or chicken broth, salt, pepper, and, if desired, a bay leaf. Cover again and let simmer on low heat for about 25-30 minutes until the meat is tender and well cooked. 6. Finishing the sauce: Finally, reduce the heat and add the cooking cream, stirring well to achieve a creamy sauce. Cook for a few more minutes without boiling, to avoid curdling the cream. 7. Serving: The chicken paprikash is served warm, sprinkled with freshly chopped parsley, alongside polenta or rice to absorb the delicious sauce. Practical tips: - If you want a spicier flavor, add half a finely chopped hot pepper. - You can experiment with different types of meat, such as chicken breast or even turkey, but the cooking time will be reduced. - Make sure the cream is at room temperature before adding it to avoid curdling. This chicken paprikash with sour cream recipe is not only simple but also extremely satisfying, perfect for bringing a touch of tradition to your kitchen. Enjoy your meal!

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