Spicy chicken paprikash

I don’t know why, but I hesitated to cook this dish for a long time. Now that I have, I love it! I make my sauce with two kinds of paprika (smoked and sweet), plus a touch of cayenne for some heat—it’s really flavorful this way. And you have to use real, full-fat sour cream. It gives the sauce the best flavor and creaminess. The best part? It’s all made in one skillet! My special touch comes when serving, though: soft pretzels, ideally homemade, but from the bakery or frozen is fine, too. That special crust flavor is perfect when dipped into the paprika sauce!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Season the chicken all over with salt and pepper. In a large skillet over medium-high heat, heat the olive oil. When the oil is shimmering, add the chicken and cook, turning once, until it is golden brown, about 4 minutes per side. Transfer the chicken to a plate.

Step 2

2. To the same skillet over medium heat, add 3 tablespoons of the butter, the flour, and the onion. Cook, stirring, until the onion is soft and just beginning to brown, about 5 minutes. Add the garlic, smoked paprika, sweet paprika, and cayenne and cook, stirring, until very fragrant, about 30 seconds. Add the tomato paste and cook, stirring, 1 minute more. Add 2 cups of water, stirring to form a sauce.

Step 3

3. Return the chicken to the skillet, along with any collected juices. Reduce the heat to low, cover, and simmer gently until the meat is cooked through, 8 to 10 minutes. Stir in the sour cream and the remaining 1 tablespoon butter to incorporate. Taste and add more salt and pepper as needed.

Step 4

4. Serve family style.