Time: 1 hour.
Complexity: easily
Servings: 4

When choosing an easy-to-make chicken dish, try chicken paprikash. This thick chicken soup, or sauce, originates from Hungary. Its vibrant, rich flavor and aroma come from the generous amount of paprika, a spice characteristic of Hungarian cuisine. Paprikash is typically served with vegetables and pasta. However, this recipe requires no side dish, as the potatoes added to the sauce make it a filling meal on its own.

Ingredients:

• 1.2 kg chicken thighs with bone (6-8 pieces)
• 2 tbsp. salt
• 2 tbsp. l. smoked paprika
• 1 teaspoon ground black pepper
• 1 tbsp. vegetable oil
• 2 medium onions, thinly sliced ​​into quarter rings
• 1 medium potato, cut into small cubes
• 2 cups lightly salted chicken broth

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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chicken thighs, potato, onions, paprika

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Preparation:

Step 1
• Mix salt, paprika, and black pepper. Pat the chicken dry and rub the seasoning mixture into it. Heat a 3- to 4-quart (1.5- to 2-quart) cast-iron skillet over medium heat and add oil. Place the chicken skin-side down in the hot oil and fry for about 3 minutes, until well-browned. Then flip and fry the other side.
Step 2
• Transfer the chicken pieces to a plate and drain off the fat, reserving only a little (1 tablespoon). Return the pan to the stove, add the onion, salt, and ground black pepper. Fry over medium heat for 3 minutes, until golden brown.
Step 3
• Add potatoes and chicken broth and scrape up any browned bits stuck to the bottom. Add the chicken to the broth and bring to a boil. Cover the pan and simmer for about 30 minutes, until the chicken is cooked through. Then transfer the thighs to a plate and cover.
Step 4
• Bring the sauce to a boil and simmer over medium heat for about 10 minutes, until some of the sauce has evaporated. Taste and add more salt if needed. Add the chicken thighs back into the sauce, let them soak, and serve with boiled tarkhonya pasta.

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