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A plate of creamy paprika chicken in a rich orange sauce served with a side of golden crispy fries.

Creamy Paprika Chicken with Golden Fries

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 750
Ingredients Method

Ingredients
  

  • 800 g boneless skinless chicken thighs, cut into 3cm pieces
  • 4 large Russet potatoes, peeled and cut into 1cm batons
  • 1 large yellow onion, finely diced
  • 1 red bell pepper, sliced into thin strips
  • 2 cloves garlic , minced
  • 2 tablespoons Hungarian sweet paprika
  • 1 teaspoon smoked paprika
  • 250 ml chicken stock
  • 200 ml sour cream
  • 1 tablespoon all -purpose flour
  • 2 tablespoons olive oil
  • 1 liter vegetable oil for deep frying
  • Salt and freshly ground black pepper to taste

Method
 

  1. Peel and cut potatoes into 1cm sticks; soak in cold water for 30 minutes, then drain and pat thoroughly dry to remove surface starch.
  2. Heat vegetable oil to 150C and fry potatoes in batches for 5 minutes until softened but not browned; remove and drain on a wire rack.
  3. Season chicken with salt and pepper; heat olive oil in a large skillet over medium-high heat and sear chicken until golden brown, then remove and set aside.
  4. In the same skillet, sauté onion and bell pepper for 5 minutes until translucent; add garlic and both paprikas and cook for 30 seconds.
  5. Whisk flour into the chicken stock until dissolved, then pour into the skillet and return the chicken; simmer for 15 minutes.
  6. Increase frying oil temperature to 180C and fry the potatoes a second time for 3 to 4 minutes until golden and crispy; drain and salt immediately.
  7. Incorporate the sour cream into the chicken mixture by first tempering it with a small amount of hot sauce, then stirring it into the skillet over low heat.
  8. Serve the creamy paprika chicken immediately alongside the golden fries.