Hungarian Chicken Paprikash with Rice

Ingredients

• 1.5 lbs Chicken thighs
• 2 tbsp Gluten-free all-purpose flour
• 2 tbsp Sweet paprika
• 1 tsp Smoked paprika
• 1 medium Onion
• 3 cloves Garlic
• 1 cup Chicken broth
• 2 tbsp Tomato paste
• 1/2 cup Sour cream (dairy or dairy-free)
• 2 tbsp Olive oil
• 4 cups Cooked rice
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1Season chicken thighs with salt, pepper, and 1 tbsp of sweet paprika.
2. 2Heat olive oil in a large pot or Dutch oven over medium-high heat. Dredge chicken in gluten-free flour and brown on all sides. Remove chicken and set aside.
3. 3Add chopped onion and garlic to the pot and sauté until softened, about 5 minutes.
4. 4Stir in the remaining sweet paprika, smoked paprika, and tomato paste. Cook for 1 minute.
5. 5Pour in chicken broth, scraping up any browned bits from the bottom of the pot.
6. 6Return the chicken to the pot. Bring to a simmer, then reduce heat, cover, and cook for 30-40 minutes, or until chicken is cooked through.
7. 7Remove chicken from the pot and set aside. Stir sour cream into the sauce. If using dairy-free sour cream, ensure it is well emulsified to prevent curdling.
8. 8Return chicken to the sauce and heat through.
9. 9Serve chicken paprikash over cooked rice.

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