Chicken Paprikash

Chicken Paprikash
John Kernick

Serves 4
preparation
25
minutes
cooking
50
minutes

Ingredients

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

  1. Heat oven to 400° F.
  2. 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.
  3. 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.
  4. Return the chicken to the pot. Transfer to the oven. Bake until the chicken is cooked through, about 30 minutes.
  5. Meanwhile, in a small bowl, combine the cucumber and vinegar (if desired). Divide the chicken among the plates and serve with a dollop of the sour cream and the cucumbers (if serving).


Sara Quessenberry
January 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 67 %
  • Fat 60 g
  • Sat Fat 20 g
  • Cholesterol 258 mg
  • Sodium 1,040 mg
  • Carbohydrate 14 g
  • Fiber 3 g
  • Sugar 9 g
  • Protein 4 g
What does this mean? See Nutrition 101.