Polish Chicken Paprikash with Dairy-Free Sour Cream

Ingredients

• 1.5 lb Chicken thighs, boneless, skinless
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 2 tablespoons Sweet paprika
• 1 teaspoon Smoked paprika
• 1.5 cups Chicken broth
• 2 tablespoons Tomato paste
• 1/2 cup Dairy-free sour cream (cashew-based)
• 2 tablespoons Olive oil
• to taste Salt and pepper
• 2 tablespoons Fresh parsley, chopped

Instructions

1. 1Pat the 1.5 lb of chicken thighs dry with paper towels. Season them generously on all sides with salt and pepper to taste.
2. 2Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 400°F (200°C). Once the oil is shimmering, carefully add the seasoned chicken thighs. Brown the chicken on all sides until golden brown, about 3-4 minutes per side. Remove the browned chicken from the pot and set it aside on a plate.
3. 3Add the 1 medium onion, chopped, to the same pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Add the 3 cloves garlic, minced, 2 tablespoons sweet paprika, and 1 teaspoon smoked paprika. Cook for 1 minute more, stirring constantly, until fragrant.
4. 4Stir in the 2 tablespoons of tomato paste and cook for 1 minute. Slowly pour in the 1.5 cups of chicken broth, scraping the bottom of the pot with a spoon to loosen any browned bits. Bring the liquid to a gentle boil.
5. 5Return the browned 1.5 lb of chicken thighs to the pot, ensuring they are mostly submerged in the liquid. Reduce the heat to low, cover the pot tightly, and let it simmer gently for 30 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).
6. 6Uncover the pot and stir in the 1/2 cup of dairy-free sour cream until well combined. Let the mixture simmer gently for another 5 minutes, uncovered, allowing the sauce to thicken slightly.
7. 7Taste the sauce and add more salt and pepper if needed. Garnish the Polish Chicken Paprikash with the 2 tablespoons of fresh parsley, chopped, just before serving. Serve hot.

Substitutions

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