Chicken Paprikash

🥘 Ingredients

• chicken legs
  2 lb
• chicken stock concentrate
  2 unit
• coriander
  1 tsp
• dill
  ½ oz
• garlic
  4 clove
• hot smoked paprika
  2 tsp
• olive oil
• pepper
• polenta
  1 c
• salt
• sour cream
  8 oz
• spinach
  10 oz
• tomato paste
  6 oz
• yellow onion
  2 unit

🍳 Cookware

• large tall-sided pan
• small pot

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 tall-sided 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: 2 lb, salt, pepper, olive oil
2. 2

   Meanwhile, halve, peel, and finely chop the yellow onion . Mince or grate the 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: 2 unit, garlic: 4 clove
3. 

   3

   Stir the hot smoked paprika , half the coriander , and 2 tablespoons tomato paste into the pan. Cook ⏱️ 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: 2 tsp, coriander: 1 tsp, tomato paste: 6 oz, chicken stock concentrate: 2 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 (use as much or as little as you like!) and toss ⏱️ 2 minutes , until the spinach is wilted. Season generously with salt and pepper.

   sour cream: 8 oz, spinach: 10 oz
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, ⏱️ 2 minutes . Stir in the remaining sour cream and season with salt and pepper.

   polenta: 1 c
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: ½ oz