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Chicken Paprikash

Chicken Paprikash

with Creamy Polenta and Dill

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Chicken Paprikash is a deeply flavored Eastern European classic that is shockingly simple to throw together. Paprika and onions build the flavor base while the chicken simmers directly in the sauce. Simple and flavorful! – Chef Ian Knauer

Tags:Gluten-freeSpicy
Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time45 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

16 ounce

Chicken Legs

1 unit

Yellow Onion

2 clove

Garlic

1 teaspoon

Hot Smoked Paprika

½ teaspoon

Coriander

6 ounce

Tomato Paste

1 unit

Chicken Stock Concentrate

4 ounce

Sour Cream

(ContainsMilk)

5 ounce

Spinach

¼ ounce

Dill

½ cup

Polenta

Not included in your delivery

box

Salt

box

Pepper

box

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3230.0480000000002 kJ
Calories772 kcal
Fat41 g
Saturated Fat15 g
Carbohydrate48 g
Sugar9 g
Dietary Fiber6 g
Protein50 g
Sodium578 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Instructionsarrow up iconarrow up icon
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1

Season and cook the chicken: Pat the chicken dry with paper towels and season on all sides with salt and pepper. Heat a large drizzle of oil in a large tall-sided pan over medium-high heat. Once hot, add the chicken skin-side down, and cook about 8 minutes, turning to brown on all sides. Remove from the pan and set aside – we’ll finish cooking it later!

2

Cook the onion and garlic: Meanwhile, halve, peel, and finely chop the onion. Mince or grate the garlic. Add the onion and garlic to the same pan over medium heat. Cook, tossing for 4-5 minutes, until softened. TIP: Add a splash of water to help scrape up all the brown bits in the pan.

3

Make the sauce: Stir the paprika, half the coriander, and 2 Tablespoons tomato paste into the pan. Cook for about 1 minute, until fragrant. Season with salt and pepper. Add 1 cup water and the chicken stock concentrate to the pan and stir to combine. Bring to a simmer over medium-low heat.

4

Finish the chicken: Return the chicken to the pan, cover, and simmer for about 15 minutes, until the chicken is cooked fully through. Once cooked through, remove the chicken and stir half the sour cream into the sauce. Add a few handfuls of spinach (use as much or as little as you like!) and toss for 1-2 minutes, until the spinach is wilted. Season generously with salt and pepper.

5

Make the polenta: In a small pot, bring 2 cups water and a large pinch of salt to a boil. Once boiling, add the polenta and whisk constantly until thickened, for 1-2 minutes. Stir in the remaining sour cream and season with salt and pepper.

6

Plate: Chop the dill. Serve the chicken on a bed of polenta,then top with the paprikash sauce and a sprinkle of dill. Enjoy!