Chicken Paprikash

• 1 1/2 pounds boneless chicken thighs, cut into 1-inch pieces
• 3 tablespoons unsalted butter, divided
• 1 medium onion, diced
• 3 tablespoons sweet paprika
• 1 teaspoon caraway seeds (optional)
• 2 cloves garlic, minced
• 1 1/2 cups chicken broth
• 1/2 cup sour cream (or coconut cream for dairy-free)
• 1/2 cup heavy cream (or additional coconut cream for dairy-free)
• 1/2 teaspoon caraway seeds (optional, for garnish)
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Steps

1. 1 Pat chicken dry and season with salt and pepper.
2. 2 In a large skillet or pot, melt 2 tablespoons butter over medium heat. Brown chicken in batches, set aside.
3. 3 Add remaining butter, then sauté onion until soft.
4. 4 Stir in paprika and caraway seeds, cook for 1 minute.
5. 5 Add garlic, cook for another 30 seconds.
6. 6 Return chicken to the skillet, pour in broth, cover, and simmer for 20 minutes.
7. 7 Stir in sour cream and heavy cream, heat through without boiling.
8. 8 Adjust seasoning with salt and pepper.
9. 9 Garnish with caraway seeds and parsley before serving.

Nutrition

Tips

• For a richer flavor, use smoked paprika.
• If the sauce is too thick, thin with a splash of broth or water.
• Serve with egg noodles or crusty bread to soak up the delicious sauce.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat.

Serving Suggestions

• Serve with buttered egg noodles.
• Pair with a fresh green salad for a balanced meal.

FAQ