Chicken Paprikash

🥘 Ingredients

• chicken legs
  4 pieces
• chicken stock concentrate
  1 unit
• coriander
  1 tsp
• dill
  1 unit
• garlic
  2 cloves
• hot smoked paprika
  1 tbsp
• olive oil
  1 tbsp
• pepper
  1 tsp
• polenta
  ½ cup
• salt
  1 tsp
• sour cream
  ½ cup
• spinach
  1 unit
• tomato paste
  2 tbsp
• yellow onion
  1 unit

🍳 Cookware

• large pan

1. 

   1

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

   chicken legs: 4 pieces, salt: 1 tsp, pepper: 1 tsp, olive oil: 1 tbsp
2. 2

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

   yellow onion: 1 unit, garlic: 2 cloves
3. 

   3

   Stir hot smoked paprika , half the coriander , and tomato paste into the pan. Cook for ⏱️ 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.

   hot smoked paprika: 1 tbsp, coriander: 1 tsp, tomato paste: 2 tbsp, chicken stock concentrate: 1 unit
4. 

   4

   Return the chicken to the pan, cover, and simmer ⏱️ 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 and toss for ⏱️ 2 minutes , until the spinach is wilted. Season generously with salt and pepper.

   sour cream: ½ cup, spinach: 1 unit
5. 

   5

   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 ⏱️ 2 minutes . Stir in the remaining sour cream and season with salt and pepper.

   polenta: ½ cup
6. 6

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

   dill: 1 unit