This one-pot Hungarian chicken paprikash dish comes together in 1 hour and is served with a delectable creamy sauce to go over the top.
INGREDIEntS
- 1 whole fryer chicken broken down into parts, breasts, thighs, drums, wings
- 3 tablespoons rendered bacon fat
- ½ peeled small diced large yellow onion
- 1 seeded small diced yellow bell pepper
- 2 finely minced garlic cloves
- 2 roughly chopped Roma tomatoes
- 3 tablespoons sweet paprika
- 4 cups chicken stock
- 3/4 cup sour cream
- 2 tablespoons all-purpose flour
- salt and pepper to taste
INSTRUCTIONS
- If you are using a whole chicken, start by separating it into separate parts and season them on both sides with salt and pepper.
- Heat the rendered bacon fat in a large rondeau pot over medium-high heat until it begins to smoke lightly.
- Next, add the chicken, skin down, and cook for 3 to 4 minutes per side or until golden brown.
- Remove the chicken and set it aside on a plate.
- Add the onions to the pan and cook for 15 to 20 minutes over low to medium heat while stirring until they have become caramelized.
- Add the peppers and sauté over medium heat for 3 to 4 minutes.
- Stir in the garlic and cook it until it’s fragrant, which takes about 30 seconds.
- Pour in the tomatoes and cook for 4 to 5 minutes to stew them and break them down.
- Stir in the paprika until combined.
- Pour in the chicken stock and season it well with salt and pepper.
- Place the cooked chicken back in, place on a lid, and cook for 45 minutes to 1 hour or until the chicken is very tender.
- In a bowl, whisk together the sour cream and flour until combined.
- Pour about a ½ cup of the chicken braising liquid into the bowl with the sour cream and mix.
- Once the chicken is cooked, remove it from the pan and whisk in the sour cream mixture and bring to a boil to thicken. It should be thick and creamy like alfredo sauce.
- Add the chicken back to the pan and heat up for 2 to 3 minutes before serving with additional sour cream and optional chopped chives.
