Chicken Paprika (Paprikas Csirke)

Ingredients

• 3 ½ to 4 ½ pounds chicken parts, skin removed
  
• Kosher salt and freshly ground black pepper
  
• 1 tablespoon canola oil
  
• 1 tablespoon extra-virgin olive oil
  
• 3 cups onions, very thinly sliced
  
• ¼ cup paprika
  
• 2 tablespoons garlic, minced
  
• 1 ½ cups chicken broth
  
• 1 bay leaf
  
• 1 teaspoon kosher salt
  
• ½ teaspoon black pepper
  
• 1 cup almond milk
  
• 3 tablespoons brown rice flour
  
• 1 teaspoon lemon juice
  

Directions

1. Heat oils in a large Dutch oven over medium-high heat. Meanwhile, season chicken generously with salt and pepper. Once the oil is hot, add the chicken pieces to the pan, browning about 5 minutes per side. Do not crowd the pan; browning chicken in separate batches if necessary. Remove to a plate and cover to keep warm. Set aside.
   
2. Reduce the heat to medium and add the onions. Cook about 10 minutes or until onions begin to brown. Sprinkle with paprika, garlic, chicken broth, bay leaf, kosher salt, and pepper. Bring to a boil, stirring constantly. Add the reserved chicken along with any accumulated juices to the pan. Reduce the heat to a simmer, cover, and cook for 20 to 30 minutes, or until chicken thigh or leg registers 180 degrees.
   
3. Remove the chicken to a platter and cover to keep warm. Discard the bay leaf and allow the sauce to sit briefly. Skim off any fat and whisk in the almond milk and brown rice flour. Bring to a boil and cook until thickened. Add lemon juice and stir. Top chicken pieces with sauce and serve. Serves 4. 

 

Recipe adapted from Joy of Cooking

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