Chicken paprikash
Chicken second courses
I treated this Chicken Paprikash like Indian marinated meat (think chicken tikka masala), letting it marinade in a yogurt-spice mixture overnight. You can use smoked paprika in this dish for its depth of flavor. If you're not a fan of smokey flavor, you could just as easily use Sweet Hungarian Paprika. Marinating the meat in yogurt makes for really tender, flavorful chicken. Perfect with or without the onion gravy. The reduction of the stock and the addition of sour cream makes the gravy thick and creamy without the use of flour.
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