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Chicken Paprikash

Photo: John Kernick
Prep time 25 mins
Other time 25 mins
Yield Makes 4 servings


  • 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

Nutrition 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

How to Make It

  1. 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.