Description
Chicken paprikash or chicken paprika is made with Hungarian paprika, peppers and tomatoes. Great comfort food on a cold night!
Ingredients
4–5 lbs of bone in skinless chicken (dark meat is recommended but I cut up a whole chicken.)
2 t Hungarian paprika, hot, sweet or smoked (I use a combination)
2 T olive oil
2 c chopped onion
4 cloves fresh garlic, minced
2 red or yellow peppers, seeded and sliced
1 14 oz can diced tomatoes
1 c low sodium chicken broth
Fresh chopped parsley
Salt and Pepper
1–2 c sour cream (optional)
12–16 oz wide egg noodles (I prefer papparadelle from Trader Joes)
Instructions
Preheat oven to 350. Pat chicken pieces dry. Sprinkle chicken with paprikas and salt and pepper. Feel free to use liberally. (My measurements are just a starting point.)
In a Dutch oven, heat oil over medium high heat until shimmering. Brown chicken, in batches if necessary. Transfer to a plate and set aside.
Add the onions to the Dutch oven. Season with salt and pepper and cook over medium heat until translucent. Add peppers. Increase to medium high and saute until peppers begin to brown. Add garlic and cook for 2 minutes.
Stir in diced tomatoes and broth and bring to a simmer. Return chicken pieces to Dutch oven and spoon some of the vegetables and sauce over the chicken. Cover the pot and place in oven for about 30 minutes, turning the chicken in the sauce every 10 minutes or so. Check chicken after 30 minutes for doneness.
Remove chicken from pot and stir in sour cream if you desire. Personally, I prefer it without.
While chicken is baking prepare your egg noodles. I really love the papparadelle from Trader Joes. Serve chicken and sauce over noodles or dumplings, if you are so inclined. Check for seasoning before serving. Sprinkle well with chopped Italian parsley before serving. I also like to sprinkle with a little extra paprika.
