Servings 8 servings
Ingredients
- 3 pounds boneless, skinless chicken thighs
- 3 Tablespoons vegetable or avocado oil
- 1 large yellow onion, small diced
- 4 cloves garlic, minced
- 1 (14.5-oz.) can diced tomatoes, drained
- 1 red bell pepper, seeded and small diced
- 3 Tablespoons Hungarian paprika
- 2 cups chicken stock
- 3/4 cup sour cream, at room temp
Instructions
- Season the chicken thighs generously with salt and pepper.
- Add the vegetable oil to a large heavy-bottomed stock pot or skillet set over medium-high heat. Once the oil is hot, brown the chicken thighs on both sides, working in batches and adding more oil as needed. Transfer the browned chicken thighs to a plate and leave all drippings in the pot.
- Reduce the heat to medium-low then add the onions, garlic, drained tomatoes and bell peppers. Cook, stirring, until the vegetables are softened, 3 to 5 minutes, scraping up any brown bits from the bottom of the pot. Stir in the paprika and cook for 1 minute.
- Stir in the chicken broth then return the chicken to the pot. Bring the chicken to a boil then reduce it to a simmer and cook until the chicken is cooked through, about 15 minutes.
- Remove the chicken to a plate. Increase the heat to medium-high and boil until the liquid has reduced by 1/3. (NOTE: YOU CAN STIR IN SOUR CREAM AT THIS POINT AND SERVE, BUT I LIKE TO BLEND FOR A SMOOTH SAUCE.)
- Carefully transfer the hot liquid to a blender then add the sour cream and blend until smooth. Taste and season with salt then pour the sauce back into the pot. Return the chicken and serve atop nokedli (spaetzle).
Notes
- It's important to bring your sour cream to room temperature to avoid it from curdling when you add it to the hot liquid. Using full-fat will also help prevent your sauce from curdling.
- I always ate it with the chicken shredded or cut up, but the thighs can also be served whole.
- Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stovetop over low heat until heated through. Avoid the microwave as it may cause the sauce to separate.
- Leftovers also freeze well! Once cooled, store in a well-sealed container and freeze for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the fridge and reheat gently on the stove. You may need to add a splash of water or chicken stock to the dish when reheating, as the sauce will continue to thicken.
-
★ Did you make this recipe? Don't forget to give it a star rating below!