Chicken Paprikash

Photo: John Kernick

Recipe from

Recipe Time

Prep: 25 Minutes
Other: 25 Minutes

Nutritional Information

Calories 811
Caloriesfromfat 67 %
Fat 60 g
Satfat 20 g
Cholesterol 258 mg
Sodium 1,040 mg
Carbohydrate 14 g
Fiber 3 g
Sugars 9 g
Protein 4 g

Ingredients

1 3 1/2- to 4-pound chicken, cut into pieces
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 medium yellow onion, thinly sliced into rings
1 red bell pepper, thinly sliced
1 cup low-sodium chicken broth
1 14.5-ounce can diced tomatoes, undrained
1 tablespoon paprika
1 cucumber, thinly sliced (optional)
1 tablespoon apple cider vinegar (optional)
1 cup sour cream

Preparation

Heat oven to 400° F.

Season the chicken with 3/4 teaspoon of the salt and the black pepper.

Heat the oil in a Dutch oven over medium-high heat. Working in batches, add the chicken, skin-side down. Cook, without turning, until golden brown, 4 to 5 minutes. Turn and cook for 3 minutes more. Transfer the chicken to a plate.

Spoon off and discard all but 1 tablespoon of the fat. Add the onion and bell pepper and cook for 2 minutes. Add the broth and cook, stirring, for 1 minute. Add the tomatoes and their juices, the paprika, and the remaining salt. Bring to a simmer.

Return the chicken to pot. Transfer to oven. Bake until the chicken is cooked through, about 30 minutes.

Meanwhile, in a small bowl, combine the cucumber and vinegar (if desired).

Divide the chicken among plates and serve with a dollop of the sour cream and the cucumbers (if serving).

Tip: This hearty Hungarian dish is traditionally served with flat egg noodles. You can also spoon it over white rice or instant polenta.

Note:

Sara Quessenberry,

February 2007