🍽️ Chicken Thighs in Paprika Sauce

Name: Chicken Thighs in Paprika Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 1 kitchen-ready poult (approx. 1,5 kg); 1 tsp salt; pepper; 100 g onions; 2 garlic cloves; 30 g ghee; 40 g tomato paste; 2 tbsp sweet paprika powder; 10 g flour; 250 ml poultry stock; 1 piece untreated lemon peel; 400 g bell peppers (red and green); 100 g sour cream; 1 tbsp chopped parsley

795 kcal · 30 min · 4 servings

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Ingredients

1 kitchen-ready poult (approx. 1,5 kg)
1 tsp salt
pepper
100 g onions
2 garlic cloves
30 g ghee
40 g tomato paste
2 tbsp sweet paprika powder
10 g flour
250 ml poultry stock
1 piece untreated lemon peel
400 g bell peppers (red and green)
100 g sour cream
1 tbsp chopped parsley

Instructions

1. Rinse the chicken meat under cold water.
2. Pat the meat dry inside and out with a kitchen towel.
3. Divide the chicken into six equal pieces.
4. Season all meat pieces generously with salt and pepper.
5. Peel the onion and the garlic.
6. Finely chop the onion and the garlic.
7. Heat ghee in a large pan.
8. Brown the chicken pieces on all sides over medium heat.
9. Let the meat cook for about five minutes.
10. Remove the browned meat from the pan.
11. Set the meat aside until it is needed later.
12. Sauté the chopped onions and garlic in the remaining cooking fat.
13. Cook the vegetables briefly until they are soft.
14. Stir tomato paste, paprika powder, and flour into the pan.
15. Toast the spice and flour mixture for just a short time.
16. Pour the meat broth into the pan gradually.
17. Stir vigorously until the sauce is smooth and free of lumps.
18. Add the lemon zest to the sauce.
19. Place the chicken meat back into the sauce.
20. Let the sauce come to a boil once.
21. Cover the pan.
22. Simmer the chicken over low heat for 25 to 30 minutes.
23. Remove the stems, seeds, and white membranes from the bell peppers.
24. Cut the bell peppers into cubes of about one centimeter in size.
25. Add the pepper cubes to the chicken in the last 20 minutes of cooking time.
26. Remove the cooked meat from the pan.
27. Place the meat on a pre-warmed plate.
28. Keep the meat warm while you finish the sauce.
29. Remove the lemon zest from the sauce.
30. Smooth out the sour cream with a small spoonful of sauce.
31. Gently fold the mixed sour cream into the remaining sauce.
32. Warm the sauce gently without letting it boil again.
33. Finally, adjust the seasoning of the sauce with salt and pepper.
34. Pour the finished sauce over the chicken pieces.
35. Sprinkle the dish with freshly chopped parsley.
36. Serve the chicken with egg noodles.

Nutrition per serving

kcal: 795
Protein: 53 g · Fett/Fat: 61 g · Carbs: 9 g