Chicken Paprikash

Fall-off the bone tender chicken in a fragrant creamy sauce. Chicken Paprikash is the embodiment of comfort food.

Prep Time: 20

Cook Time: 40

Total Time: 1

Course: Dinner

Cuisine: Hungarian

Keyword: comfort food, one-pan dish, paprika

Servings:

Calories: 490kcal

4-6 bone-in, skin on chicken thighs (or chicken legs with or without the back attached)
1 tablespoon olive oil
1 large yellow onion halved and thinly sliced lengthwise
1 red or green bell pepper diced
3 garlic cloves roughly chopped
2 tablespoons sweet paprika ( or mixture of sweet and hot or smoky)
3 tablespoons all-purpose flour
1¾ cups low-sodium chicken broth
14 ounce Canned diced tomatoes
salt and pepper to taste
½ cup sour cream
1-2 tbsp fresh dill (optional)

Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil over high. Cook chicken, skin side down, until golden and crisp, about 5 minutes. Turn chicken and cook until browned, 5 minutes more. Transfer to a plate and set a side.
Discard all but 1 tablespoon fat from pot and reduce heat to medium. Add onion and diced red pepper and cook until soft, stirring frequently and scraping up any browned bits with a wooden spoon, about 2 minutes. Add garlic and cook, for 1- 2 minutes, stirring frequently.
Add flour, season with salt and pepper, and stir constantly until mixture begins to stick, 1 minute. Add the paprika and allow to heat through, continually stirring for about 10 seconds. Paprika burns easily and will become bitter, so be careful not to burn it.
Next, add the broth and whisk until smooth., then add the tomatoes and bring to a boil over high. Nestle the chicken, skin side up, in a single layer into the sauce. Reduce the heat to medium, cover and cook for 30-40 minutes.
Once the chicken is cooked, remove the pan from the heat.
Stir a little of the hot cooking liquid from the chicken a spoonful at a time into the sour cream then add the warmed sour cream mixture to the pan and stir through. taste and adjust seasoning. If you like, add a little fresh dill.
Serve with noodles or boiled potatoes, tossed with olive oil or butter and a little fresh dill and lots of crusty bread to mop up the sauce.

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