My Version of Chicken Parikash Recipe

Name: My Version of Chicken Parikash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 pieces Skinned Chicken Thighs; 1 teaspoon Salt To Taste; 1 teaspoon Pepper To Taste; 2 Tablespoons Extra Virgin Olive Oil; 1 cup Chopped Vidallia Onion; 2 teaspoons Sun-dried Tomato Paste; 1 cup Chicken Broth; 2 Tablespoons Paprika; 3 teaspoons Smoked Paprika; 1 container 16oz- Sour Cream; 2 Tablespoons Flour, As A Thickener, If Needed

Servings: persons

6 pieces Skinned Chicken Thighs
1 teaspoon Salt To Taste
1 teaspoon Pepper To Taste
2 Tablespoons Extra Virgin Olive Oil
1 cup Chopped Vidallia Onion
2 teaspoons Sun-dried Tomato Paste
1 cup Chicken Broth
2 Tablespoons Paprika
3 teaspoons Smoked Paprika
1 container 16oz- Sour Cream
2 Tablespoons Flour, As A Thickener, If Needed

1
1.
2
Season the chicken with salt and pepper all over and brown the chicken thighs in the olive oil in a large skillet on medium high heat, about 2 to 3 minutes each side.
3
2.
4
Remove chicken from pan and set aside.
5
3.
6
Place the onions in the pan and saute until tender , about two minutes, add tomato paste.
7
4.
8
Add the chicken broth into the pan first and then add both paprikas and 3/4 of the container of sour cream.
9
At this point you can adjust the paprika until the sauce is the color you want.
10
5.
11
Add the chicken back into the pan, cover and reduce heat to medium-low, simmering for about 20 minutes or until the chicken is cooked through.
12
6.
13
Once the chicken is cooked through, remove the chicken and cover to keep warm.
14
7.
15
Add up to 2 table spoons of flour to the sauce and bring heat back up to medium until the sauce is thickened.
16
8.
17
Serve chicken and sauce over rice, noodles or dumplings.

563

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 pieces Skinned Chicken Thighs, 1 teaspoon Salt To Taste, 1 teaspoon Pepper To Taste, 2 Tablespoons Extra Virgin Olive Oil, and more.

Yes, My Version of Chicken Parikash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

My Version of Chicken Parikash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions