Shredded Chicken Paprikash Recipe
This chicken paprikash recipe is so simple but so satisfying on every level. It's warming, nourishing, filling and tastes great too.
Servings: 4 servings
Calories: 438kcal
Ingredients
To Make The Shredded Chicken (if you don't already have on hand)
- 12 Boneless Skinless Chicken Thighs
- 1.5 Cups Chicken Stock
- 1 Spanish Onion cut half and sliced
- 5-7 Cloves Raw Garlic cut in half
- 1 tablespoon Kosher Salt
- 1 tablespoon Granulated Garlic
- 1 tablespoon Granulated Onion
- 1 teaspoon Ground Cumin
- ½ teaspoon Paprika smoked or not- your choice
- Fresh Ground Pepper
For the Chicken Paprikash
- 4 Cups Shredded Chicken
- 2 tablespoon Olive Oil
- 1 Spanish Onion cut half and sliced thin
- ½ Cup Sour Cream
- 2 tablespoon Smoked Paprika
- ⅛ teaspoon Balsamic Vinegar
- 3-4 Pinches of Salt approx
- 4-6 Grinds of Fresh Cracked Pepper approx
Instructions
For the Shredded Chicken (if you don't already have some)
- Prehead the oven to 400 degrees.
- Slice the onion and add to the bottom of a baking dish. Add the garlic.
- Clean and season the chicken thighs and layer into the baking dish.
- Add the stock and cover tightly with foil.
- Cook in the oven for 1 hour to 1 hour 10 mins.
- Remove the chicken from the baking dish and shred.
For the Chicken Paprikash
- Heat a stainless or other thick pan over medium high heat and add the olive oil.
- When the oil is shimmering, add in the onion. Add a pinch of salt, stir and cover. Cook for 10-12 minutes, stirring occasionally. The onion is cooked when tender and lightly browned.
- Add in the shredded chicken.
- Add in the sour cream and smoked paprika. Stir to incorporate well.
- Add in the drops of balsamic vinegar, salt (to taste) and pepper.
- Stir. Taste. Adjust your seasonings. Stir and taste again.
- Serve hot, topped with sour cream and enjoy!
Nutrition
Calories: 438kcal