Gluten-Free Polish Chicken Paprikash with Rice

Ingredients

• about 680 g Chicken thighs
• 2 tablespoons Sweet paprika
• 1 teaspoon Smoked paprika
• 1 medium Onion
• 3 cloves Garlic
• 1.5 cups Chicken broth
• 1 cup Sour cream
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1.5 cups White rice
• 2 tablespoons Fresh parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the about 680 g chicken thighs with 1 teaspoon salt, 0.5 teaspoon black pepper, 2 tablespoons sweet paprika, and 1 teaspoon smoked paprika. Toss until the chicken is evenly coated.
2. 2Heat 2 tablespoons of olive oil in a large 30.48 cm skillet or Dutch oven over medium-high heat (about 205°C / 200°C). Carefully place the seasoned about 680 g chicken thighs into the hot skillet. Brown the chicken on all sides for 3-4 minutes per side, until golden brown, then remove the browned chicken from the skillet and set it aside on a plate.
3. 3Add the 1 medium onion, cut into 1.27 cm dice, to the same skillet. Cook over medium heat (148.9°C / 150°C), stirring occasionally, for about 5 minutes, until the onion is softened and translucent. Add the 3 cloves of garlic, minced, and cook for 1 minute more, stirring constantly, until fragrant.
4. 4Pour in the 1.5 cups of chicken broth into the skillet. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Bring the liquid to a gentle simmer over medium heat (148.9°C / 150°C).
5. 5Return the browned about 680 g chicken thighs to the skillet, nestling them into the simmering broth. Reduce the heat to low (94°C / 95°C), cover the skillet tightly with a lid, and let the chicken simmer for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C.
6. 6While the chicken is simmering, cook the 1.5 cups of white rice: In a medium saucepan, combine the 1.5 cups of white rice with 3 cups of water. Bring to a boil over high heat, then reduce the heat to low (93.33°C / 95°C), cover the saucepan tightly with a lid, and simmer for 15-20 minutes, or until all the water is absorbed and the rice is tender. Remove from heat and let the rice rest, covered, for 5 minutes before fluffing with a fork.
7. 7Carefully remove the cooked about 680 g chicken thighs from the skillet and place them on a clean plate. Stir the 1 cup of sour cream into the simmering sauce in the skillet until it is smooth and well combined. Let the sauce simmer gently over low heat (93.33°C / 95°C) for 5 minutes to thicken slightly, until it coats the back of a spoon.
8. 8Return the cooked about 680 g chicken thighs to the skillet, coating them thoroughly with the thickened sour cream sauce. Cook for 2-3 minutes more over low heat (93.33°C / 95°C) to heat the chicken through. Serve the chicken paprikash hot over the cooked 1.5 cups of white rice, garnished generously with the 2 tablespoons of fresh parsley, chopped.

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