Chicken Paprikash

Recipe shared by COOK WITH SUSAN


My Notes to you…

Marinating the chicken is optional and if you decide not to marinate – just add the 1T. paprika and 1 tsp. salt (listed under chicken marinade) to the Seasonings mix. Then all you would need to do is salt and pepper the chicken and brown it, making an easy dish - easier.


This dish can be made with or without the addition of sour cream. The stewed chicken in the tomato gravy flavored with onions, bell pepper and paprika was complete. Adding the sour cream makes it rich and creamy. So, you decide - with or without.


Chicken Paprikash

4          chicken thighs

4          chicken legs

Chicken Marinade/Rub (optional, read note above)

1          Tbsp               Hungarian sweet paprika

1          tsp.                 kosher salt

1          Tbsp.              oil

Veggies

1          lg.                    onion, sliced

2          lg.                    bell peppers (I used 1 red/1 green), sliced

Seasonings (mix together)

1          tsp.                  kosher salt

½         tsp.                  pepper

2          Tbsp.               Hungarian sweet paprika

2          Tbsp.               flour

Sauce

½      cups                chicken broth

1          can                 diced tomatoes (14oz.) or 1 large fresh tomato, diced

Finish

½         cup                 sour cream

1          Tbsp.              parsley, chopped

  1. Mix paprika, salt and oil together and rub on the chicken pieces. Marinate overnight. Marinating is Optional, read note above.
  2. Heat oil in a large heavy skillet or Dutch oven over med-high heat. Brown chicken pieces in batches, starting with the skin side down until well browned, about 5 – 7 min per side. Set browned chicken on a plate.
  3. Pour off all but 2 Tbsp. of fat from the pot; cook onions until soft and translucent over med heat, about 5 min. Add seasoning mix with flour and stir well to combine; cook for about 3 – 4 min. Add peppers and cook for 1 – 2 min.
  4. Add chicken broth and tomatoes; bring to a boil to thicken sauce.
  5. Place chicken pieces over sauce, skin side up with skin exposed. Cover and simmer for 30 min. or until chicken is cooked through and tender.
  6. Transfer chicken to a plate. Let sauce cool slightly and add sour cream off the stove, so it won’t curdle or add sour cream to ½ cup of hot sauce, then stir back into the pot.
  7. Serve over buttered egg noodles or, in our house, rice.