Chicken paprika #5

This is a minor update to Chicken paprika #4, consolidating the updates. Makes 4 servings.

• 20 oz. chicken thighs, cut into at cubes
• 1/2 large yellow onion, chopped
• 2 cloves of garlic, minced
• 8 oz. chicken broth
• 8 oz. sour cream
• 1 tbsp. flour
• 4 tbsp. Hungarian sweet paprika
• 4 tbsp. Hungarian hot paprika
• salt
• freshly ground black pepper
• olive oil

I used boneless, skinless chicken thighs. I previously used breast or breast tenders, but I like the thighs better. Season with salt and freshly ground pepper.

Separate out 20 oz. and dice. There was 6.7 oz. left over that I vacuum sealed and froze raw.

Onion, garlic, paprika, broth, and sour cream.

Mix the 1 tbsp. flour into the sour cream.

Cooked in the large sauté pan. Start the chicken browning and add the onions and garlic several minutes later.

Add the paprika and chicken broth and cook until the chicken is done, several minutes.

Remove the chicken with a slotted spoon and set aside.

Increase the heat and reduce the broth. Lower the heat then add the sour cream and cook for a few minutes.

Chicken and sauce ready for separating and vacuum sealing.

Divide the chicken in to 4 vacuum sealer bags. It should be about 3.8 to 4.1 oz. of chicken in each.

Divide the sauce across the 4 bags. Each should be around 8 to 9 oz. with sauce.

Let cool, the vacuum seal and freeze.

Reheating

Reheat in the sous vide at 140°F. 30 minutes from refrigerator temperature or 60 minutes from frozen. The chicken is fully cooked already, so this is just to reheat it.

Transfer to a sauté pan to cook for a few minutes to get the sauce back to the right consistency. Add a little water if necessary.

Plate the chicken.

Serve with rice and broccoli and more sauce.