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Hungarian Chicken with Smoked Paprika

Prep time 15 mins
Cook time 6 hrs
Yield 4 Servings
Brown the chicken first in a skillet, then simmer in a slow cooker along with  bell pepper, onion and tomato,  Season with smoked paprika and serve over noodles for a one-dish dinner.


  • 1 red bell pepper, cored, seeded and sliced
  • 1 yellow bell pepper, cored, seeded and sliced
  • 1 onion, sliced
  • 1 (28 oz.) can whole plum tomatoes, drained and coarsely chopped, with 1/2 cup juice reserved
  • 1 cup chicken broth
  • 1 clove garlic, minced
  • 1 teaspoon picante Spanish smoked paprika or 1 1/2 tsp Hungarian paprika
  • 1 tablespoon plus 2 tsp. olive oil
  • 1 (3 lb.) chicken, quartered and skinned
  • 1 tablespoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/3 cup sour cream
  • 1 pound tagliatelle pasta

Nutrition Information

  • calories 851
  • fat 19 g
  • satfat 4 g
  • protein 66 g
  • carbohydrate 100 g
  • fiber 8 g
  • cholesterol 168 mg
  • sodium 2 mg

How to Make It

  1. Place peppers, onion, tomatoes, juice, 1/2 cup chicken broth, garlic and paprika in a slow cooker.

  2. In a large skillet, heat 1 Tbsp. oil over medium high heat. Season chicken with salt and pepper. Add to skillet and brown all sides, about 8 minutes. Transfer to slow cooker. Pour remaining 1/2 cup broth in skillet; scrape bottom of pan to incorporate browned bits. Pour liquid into slow cooker and cook on high setting for 6 hours.

  3. Remove chicken and let cool. Remove meat from bones and return to slow cooker; discard bones. Stir in sour cream.

  4. Cook pasta according to package directions. Toss with remaining 2 tsp. oil. Serve chicken over pasta.