Gluten-Free Polish Chicken Paprikash with Rice

Ingredients

• 1.5 lbs Chicken thighs
• 2 tbsp Smoked paprika
• 1 tbsp Sweet paprika
• 1 medium Onion
• 3 cloves Garlic
• 1.5 cups Chicken broth
• 2 tbsp Tomato paste
• 1/2 cup Sour cream
• 2 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 cup Rice

Instructions

1. 1In a medium bowl, combine the 1.5 lbs chicken thighs, 2 tbsp smoked paprika, 1 tbsp sweet paprika, 1 tsp salt, and 1/2 tsp black pepper. Toss until the chicken is evenly coated. Set the chicken aside.
2. 2Heat 2 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (400°F / 200°C) until shimmering. Carefully place the seasoned 1.5 lbs chicken thighs into the hot oil. Sear the chicken for 3-4 minutes per side, until the skin is nicely browned. Remove the chicken from the pot and place it on a clean plate.
3. 3Add the 1 medium chopped onion to the same pot. Cook, stirring occasionally, for 5 minutes, or until the onion is softened and translucent. Add the 3 minced cloves of garlic and cook for 1 minute more, stirring constantly, until fragrant.
4. 4Stir in the 2 tbsp tomato paste and cook for 1 minute, stirring constantly. Pour in the 1.5 cups chicken broth, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Bring the liquid to a gentle simmer.
5. 5Return the seared 1.5 lbs chicken thighs to the pot. Reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
6. 6Carefully remove the cooked 1.5 lbs chicken thighs from the pot and place them on a clean plate. Stir the 1/2 cup sour cream into the sauce in the pot until it is smooth and creamy. Taste the sauce and add more 1 tsp salt or 1/2 tsp black pepper if desired.
7. 7Return the cooked 1.5 lbs chicken thighs to the pot with the creamy sauce. Stir gently to coat the chicken and heat through for 2-3 minutes over low heat, until warmed.
8. 8While the chicken is heating in the sauce, cook the 1 cup rice. In a small saucepan, combine the 1 cup rice with 2 cups of water. Bring to a boil over high heat (212°F / 100°C), then reduce heat to low, cover the saucepan, and simmer for 18-20 minutes, or until all the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork. Serve the chicken paprikash hot over the cooked rice.

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