Description
Succulent paprika chicken brings comfort and warmth to your dinner table, infusing Hungarian culinary tradition with simple, hearty flavors. Pepper-kissed and golden-brown, this dish offers a delightful balance of spice and richness you’ll savor with each delectable bite.
Ingredients
Scale
Proteins:
- 4 chicken legs
Seasonings and Spices:
- 3 teaspoons paprika
- Salt to taste
- Black pepper to taste
- 2 tablespoons flour
Vegetables and Aromatics:
- 1 large red onion, chopped
- 3–4 cloves of garlic, minced
- 3–4 ripe tomatoes, chopped
Liquids and Fats:
- 30 grams (1 ounce) butter
- 1 tablespoon olive oil
- Some vegetable oil
- 200–300 milliliters (6.8–10.1 fluid ounces) broth (chicken or vegetable)
- 3–4 tablespoons sour cream
Instructions
- Salt and pepper the chicken legs thoroughly, ensuring even seasoning on all surfaces.
- Preheat a large skillet with a blend of vegetable oil, butter, and olive oil over medium-high heat until shimmering.
- Sear chicken legs for approximately 5 minutes per side, developing a deep golden-brown crust that locks in moisture.
- Transfer browned chicken to a plate, reserving the flavorful pan drippings.
- In the same skillet, sauté finely chopped red onion and minced garlic until translucent and fragrant, about 2-3 minutes.
- Sprinkle paprika and flour into the onion mixture, stirring continuously to create a roux and prevent burning.
- Add chopped ripe tomatoes, cooking until they begin to break down and release their juices.
- Pour in broth, scraping the pan’s bottom to incorporate all browned bits, and bring the sauce to a gentle simmer.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Carefully nestle seared chicken legs back into the simmering sauce, ensuring they are partially submerged.
- Cover and reduce heat, allowing the chicken to gently simmer for 25-30 minutes until fully cooked and tender.
- Stir in sour cream, creating a rich and creamy sauce, and briefly bring to a boil.
- Serve immediately, spooning the aromatic paprika gravy over the chicken legs.
Notes
- Meat Selection Matters: Choose bone-in chicken legs for maximum flavor and juiciness, as they stay more tender during slow cooking compared to boneless cuts.
- Spice Level Control: Adjust paprika quantity based on preference, using sweet paprika for mild flavor or smoked paprika for deeper, more intense taste.
- Perfect Browning Technique: Ensure chicken legs are completely dry before frying to achieve a beautiful golden-brown crust without steaming the meat.
- Gluten-Free Adaptation: Replace wheat flour with cornstarch or almond flour to make the recipe suitable for gluten-sensitive individuals without compromising the gravy’s thickness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg