Chicken Paprikash

By vail28

Ingredients

• 3 pounds bone-in, skin-on chicken pieces (any combination white and dark)
• Salt and pepper
• 1 tablespoon vegetable oil
• 2 onions , chopped fine
• 2 red bell peppers , stemmed, seeded, and sliced thin
• 1 garlic clove , minced
• 2 tablespoons tomato paste
• 1/4 cup paprika
• 2 tablespoons all-purpose flour
• 1 cup low-sodium chicken broth
• 3/4 cup reduced fat sour cream

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

1. BROWN CHICKEN Pat chicken dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium-high heat until just smoking. Cook chicken until well browned all over, about 10 minutes; transfer to plate. When chicken is cool enough to handle, remove and discard skin.

2. COOK VEGETABLES Pour off all but 1 tablespoon fat from pot. Add onions and bell peppers and cook until softened, 6 to 8 minutes. Stir in garlic, tomato paste, paprika, and flour and cook until fragrant, about 1 minute. Slowly stir in broth and bring to boil.

3. SIMMER CHICKEN Add browned chicken and any accumulated juices to pot. Reduce heat to low and simmer, covered until white meat registers 160 degrees (or dark meat registers 175 degrees), 20 to 25 minutes. Off heat, stir in sour cream until incorporated and season with salt and pepper. Serve.