Name: Chicken Paprikash
Total time: 1 h 30 min
Cuisine: Eastern European & GermanEurope
Ingredients: 1/4 cup extra-virgin olive oil; 1 large onion , halved and sliced thin; 1 red bell pepper , stemmed, seeded, and sliced thin; 1 (14.5-ounce) can diced tomatoes , drained; 5 garlic cloves , chopped fine; 2 teaspoons table salt , divided; 8 (5- to 7-ounce) bone-in chicken thighs , skin removed, trimmed; 3/4 teaspoon pepper; 2 1/2 cups chicken broth; 2 tablespoons paprika , plus extra for serving; 1/4 teaspoon cayenne pepper; 1/3 cup sour cream , plus extra for serving; 3 tablespoons all-purpose flour; 2 tablespoons chopped fresh parsley

Chicken Paprikash

By Jessica Rudolph

Published on December 17, 2019

Time

1½ hours

Yield

Serves 4 to 6

Ingredients

¼ cup extra-virgin olive oil 1 large onion, halved and sliced thin1 red bell pepper, stemmed, seeded, and sliced thin1 (14.5-ounce) can diced tomatoes, drained5 garlic cloves, chopped fine2 teaspoons table salt, divided8 (5- to 7-ounce) bone-in chicken thighs, skin removed, trimmed¾ teaspoon pepper 2 ½ cups chicken broth 2 tablespoons paprika, plus extra for serving¼ teaspoon cayenne pepper ⅓ cup sour cream, plus extra for serving3 tablespoons all-purpose flour 2 tablespoons chopped fresh parsley

Before You Begin

We call for removing the skin from bone-in chicken thighs here. Rather than discarding the skin, try crisping it in a skillet in a little oil set over medium-high heat and setting it aside for a snack. Be sure to use sweet Hungarian paprika here, not hot or smoked, and make sure it's fresh (once opened, paprika loses its flavor quickly). Serve with Buttered Spaetzle or buttered egg noodles.

Instructions

Heat oil in Dutch oven over medium-high heat until shimmering. Add onion, bell pepper, tomatoes, garlic, and 1 teaspoon salt and cook, stirring often, until vegetables are softened and fond begins to develop on bottom of pot, about 10 minutes.

Sprinkle chicken with pepper and remaining 1 teaspoon salt. Stir broth, paprika, and cayenne into pot, scraping up any browned bits. Submerge chicken in broth mixture and bring to simmer. Reduce heat to medium-low, cover, and simmer until chicken is very tender and registers at least 195 degrees, about 30 minutes, stirring and flipping chicken halfway through simmering.

Whisk sour cream and flour together in bowl. Slowly whisk ½ cup cooking liquid into sour cream mixture. Stir sour cream mixture into pot until fully incorporated. Continue to simmer, uncovered, until thickened, about 5 minutes longer. Off heat, season with salt and pepper to taste. Let stand for 5 minutes. Sprinkle with chopped parsley and serve with extra paprika and extra sour cream.