- 1 tbsp olive oil
- salt and pepper
- 2 lbs chicken thighs and legs
- 1 onion chopped
- 3 cloves garlic
- 2 tbsp sweet paprika
- 2 tbsp flour
- 400 ml/1 ½ cups chicken stock
- 400g/14oz tinned chopped tomatoes/crushed tomatoes in the US and Canada
- 250ml/1 cup sour cream
In a large pan heat 1 tbsp of olive oil and brown seasoned with salt and pepper chicken parts over medium-high heat until golden but not cooked all the way through. Remove to a plate and set aside. Discard most of the chicken fat but 2 tbsp.
To the same pan add chopped onion and cook over low heat for 5-7 minutes without browning it, then add garlic and briefly cook for about 30 seconds while stirring. Then add paprika and flour, stir to combine until you have a paste. Then slowly add the chicken stock while stirring to avoid lumps, then add the canned tomatoes, turn the heat up and bring to a boil. Once boiled return the chicken with its juices back to the pan, cover with a lid, lower the heat and simmer for 40-45 minutes. Stir occasionally to prevent from burning.
At the end of cooking time, stir in sour cream and take it off the heat. Serve sprinkled with some fresh parsley.
Calories: 488kcal | Carbohydrates: 12g | Protein: 28g | Fat: 36g | Saturated Fat: 11g | Cholesterol: 170mg | Sodium: 719mg | Potassium: 688mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1650IU | Vitamin C: 6.9mg | Calcium: 87mg | Iron: 2.7mg