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Photo: John Kernick Photo by: Photo: John Kernick

Chicken Paprikash

Real Simple FEBRUARY 2007

  • Yield: Makes 4 servings
  • Prep time: 25 Minutes
  • Other: 25 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 811
  • Calories from fat: 67%
  • Fat: 60g
  • Saturated fat: 20g
  • Cholesterol: 258mg
  • Sodium: 1,040mg
  • Carbohydrate: 14g
  • Fiber: 3g
  • Sugars: 9g
  • Protein: 4g
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Chicken Paprikash Recipe

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