Ingredients

The following ingredients have 4 Servings
  • 2 lbs boneless, skinless chicken thighs or breasts
  • 1/2 cup all-purpose flour
  • 3 tbsp paprika OR Hungarian paprika ((depends on how much spice you like))
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 3 tbsp vegetable oil
  • 1 cup sweet onion, chopped
  • 1/8 tsp cayenne pepper
  • 2 cups low sodium chicken stock
  • 1 cup sour cream

Instruction

  • Combine flour, 2 tbsp paprika, salt and pepper. Depending on your tolerance for spice, the type of paprika you use will make a big difference. Regular paprika has almost no heat level while Hungarian has a kick. Dredge the chicken in the flour mixture. (VERY IMPORTANT - save the leftover flour, do not throw out)
  • Heat oil in large Dutch or skillet over medium-high heat. Add chicken and brown on both sides, about 6 minutes total. Remove chicken and set aside. Add onion, cayenne pepper and 1 tbsp paprika and saute the onion until it's tender, about 2 minutes.
  • Return chicken to the pot and add chicken stock. Bring to boil then reduce heat, cover and simmer for about 45 minutes or until chicken is done. 
  • Once chicken is done, make mixture to thicken sauce. With leftover flour, add 1/2 cup sour cream and 1/2 cup of liquid from skillet. Mix until smooth. Add mixture to pot and simmer for 5 minutes, stirring occasional. Turn heat off and add remaining 1/2 sour cream, stirring constantly. The sauce should be a very pale orange color. Serve immediately.