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: 6 servings
Calories: 530kcal
Ingredients
To Make the Shredded Chicken (if you don't have any on hand)
- 12 boneless skinless chicken thighs
- 1.5 cups chicken stock
- 5-7 cloves garlic raw, cut in half
- 1 Spanish onion cut in half and sliced
- 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 black pepper
For the Chicken Paprikash
- 4 cups shredded chicken
- 1 Spanish onion cut in half and thinly sliced
- ½ cup sour cream
- 2 tablespoons olive oil
- 2 tablespoons smoked paprika
- ⅛ teaspoon balsamic vinegar
- 3-4 pinches of salt
- 4-6 grinds of fresh cracked pepper
Instructions
For the Shredded Chicken (if you don't already have some)
- Cook in the preheated oven for 1 hour to 1 hour 10 mins.
- Remove the chicken from the baking dish and shred.
For the Chicken Paprikash
- Heat a heavy-bottomed 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 the shredded chicken.
- Add the sour cream and smoked paprika. Stir to incorporate well.
- Add the drops of balsamic vinegar, salt (to taste) and pepper.
- Stir, taste, and adjust your seasonings. Stir and taste again.
- Serve hot, topped with extra sour cream, and enjoy!
Nutrition
Serving: 1serving | Calories: 530kcal | Carbohydrates: 6g | Protein: 69g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 297mg | Sodium: 1856mg | Potassium: 912mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1453IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 4mg
