Chicken Paprikash
Why I Love This Recipe
Sara Quessenberry
Real Simple, February 2007
Ingredients You'll Need
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
Directions
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.
Yield: Makes 4 servings
NUTRITION PER SERVING
CALORIES 811(67% from fat); FAT 60g (sat 20g); SUGAR 9g; PROTEIN 4g; CHOLESTEROL 258mg; SODIUM 1,040mg; FIBER 3g; CARBOHYDRATE 14g
Sara Quessenberry
Real Simple, February 2007
