Chicken Paprikash 1
- 680 g chicken (bone-in, skin-on split chicken breasts, trimmed and cut in half, and/or chicken thighs, trimmed, brined if desired)
- Salt (Sea) (as needed)
- freshly ground black pepper (as needed)
- 2 t vegetable oil
- 1 c minced onion
- 1 red bell pepper (stemmed, seeded, and sliced into 1/4" strips)
- 2 T paprika (yes, tablespoons, it's not a typo)
- 1 t minced garlic
- 1 T tomato paste
- 1 T Flour (Plain)
- 1/4 c chicken stock
- 1/3 c sour cream (no more; optional)
- Salt (Sea) (to taste)
- freshly ground black pepper (to taste)
1. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 10" skillet over medium-high heat until just smoking. Brown chicken on both sides, about 4 minutes; transfer to plate. When chicken is cool enough to handle, remove and discard skin.
2. Stir onion and bell pepper into fat left in skillet and cook over medium heat until softened, about 4 minutes. Stir in paprika and garlic and cook until fragrant, about 30 seconds. Stir in tomato paste and flour and cook for 1 minute. Whisk in stock, scraping up any browned bits, and bring to a boil. Add extra water if necessary to cover bottom.
3. Return skinless chicken to skillet; cover and simmer over low heat until breast pieces register 160-165F and/or thighs register 175F on instant-read thermometer, 20-25 minutes. Turn chicken over at least once during cooking.
4. Transfer chicken to a cutting board and let rest for 5 minutes. Meanwhile, turn up heat on skillet to reduce the sauce (approximately 10-20 minutes, depending on how thick you want it). Once the chicken has rested, cut it off the bone, then dice. Once the sauce is reduced to desired consistency, return the chicken to the skillet and heat through.
5. Remove skillet from heat, stir sour cream into sauce until incorporated, and season with salt and pepper to taste. Serve.
Note from source: If using kosher chicken, do not brine. If brining the chicken, do not season with salt in the first step. Serve over egg noodles.
SJ Note 26 May 2011: This was tasty! I used bone-in, skin-on chicken legs becase that's what was to hand. They didn't quite cook all the way through; I've added a step to flip them during cooking. Next time it'll be much easier to eat if the meat is carved off the bones in the kitchen at the end after resting, then diced and added back to the sauce.
SJ Note 24 Jan 2013: I took my advice to carve the meat off the bones in the kitchen and then toss the meat back in the sauce and serve as chicken in sauce. Took about 20 minutes to reduce the sauce to make that a viable option. I've rewritten this recipe for that adaptation (starting with a bit less stock to minimize the reducing time). I forgot to add the sour cream at the end and it was still tasty, so I've marked that as optional now.