Chicken Paprikash (ATK)

By hmp13

Ingredients

• 3 pounds bone-in, skin-on chicken pieces
• 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 flour
• 1 cup chicken broth
• 3/4 cup sour cream

Preparation

Step 1

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.

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.

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.