Chicken Paprikash

  • Ready in 12h

  • Serves 4

  • 623 calories

  • 22.76g carbs

The recipe Chicken Paprikash could satisfy your Eastern European craving in approximately 12 hours. For $1.88 per serving, you get a main course that serves 4. One serving contains 639 calories, 42g of protein, and 43g of fat. 1 person has made this recipe and would make it again. A mixture of canned tomatoes, chicken thighs and drumsticks, chicken stock, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

11 ingredients

  1. 14 oz canned tomatoes
  2. 3 lb chicken drumsticks and thighs
  3. 1 tbsp flour
  4. 4 servings kosher salt
  5. 3/4 cups low sodium chicken stock
  6. 3 tbsps olive oil
  7. 2 cups onions
  8. 1 tbsp parsley
  9. 2 red bell peppers
  10. 2 tbsps sour cream
  11. 8 tsps sweet paprika

Instructions

  1. Pat chicken dry and place in bowl with 1 tablespoon olive oil. Stir 5 teaspoons paprika plus 1 teaspoon salt in small bowl.
  2. Add paprika mixture to chicken and coat well. Cover and chill at least 4 hours, and preferably overnight (see note above).
  3. Heat 1 tablespoon oil in large Dutch oven over medium high heat until shimmering.
  4. Add half of chicken to Dutch oven and cook chicken until well browned, 4 to 5 minutes per side.
  5. Transfer to plate, add remaining tablespoon oil, and repeat with second batch of chicken. Set chicken aside.
  6. Reduce heat to medium and add onions and 1 teaspoon salt. Cook until onions are softened, stirring frequently, 6 to 8 minutes.
  7. Add peppers, 1/2 teaspoon black pepper, and remaining tablespoon paprika and cook, stirring, for 1 minute.
  8. Stir 2 tablespoons chicken broth into flour and add to pot. Cook, stirring, for 1 minute.
  9. Whisk in remaining chicken broth and tomatoes (with juice), and bring to simmer. Nestle in chicken, skin side up, cover, and reduce heat to low. Gently simmer until chicken is completely tender, about 30 minutes.
  10. Transfer chicken to plate, stir in sour cream, season to taste, and return chicken to pot.
  11. Sprinkle with parsley and serve (see note above).
Chicken Paprikash

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