SERVES 4 TO 6
To allow vibrant paprika to shine in this comforting Hungarian chicken stew, we added it with the chicken broth (blooming it in hot oil burned it and turned it bitter almost instantly). We used skinless chicken thighs for tender meat without the grease and added sweetness to the stew with softened bell pepper and onion. A bit of cayenne added warmth and enhanced the paprika’s earthy flavor. Finishing the dish with a mixture of sour cream and flour thickened and enriched the rust-hued stew.
¼ cup extra-virgin olive oil
1 large onion, halved and sliced thin
1 red bell pepper, stemmed, seeded, and sliced thin
1 (14.5-ounce) can diced tomatoes, drained
5 garlic cloves, chopped fine
2 teaspoons table salt, divided
8 (5- to 7-ounce) bone-in chicken thighs, skin removed, trimmed
¾ teaspoon pepper
2½ cups chicken broth
2 tablespoons paprika, plus extra for serving
¼ teaspoon cayenne pepper
1⁄₃ cup sour cream, plus extra for serving
3 tablespoons all-purpose flour
2 tablespoons chopped fresh parsley
1. Heat oil in Dutch oven over medium-high heat until shimmering. Add onion, bell pepper, tomatoes, garlic, and 1 teaspoon salt and cook, stirring often, until vegetables are softened and fond begins to develop on bottom of pot, about 10 minutes.
2. Sprinkle chicken with pepper and remaining 1 teaspoon salt. Stir broth, paprika, and cayenne into pot, scraping up any browned bits. Submerge chicken in broth mixture and bring to simmer. Reduce heat to medium-low, cover, and simmer until chicken is very tender and registers at least 195 degrees, about 30 minutes, stirring and f lipping chicken halfway through simmering.
3. Whisk sour cream and flour together in bowl. Slowly whisk ½ cup cooking liquid into sour cream mixture. Stir sour cream mixture into pot until fully incorporated. Continue to simmer, uncovered, until thickened, about 5 minutes longer. Off heat, season with salt and pepper to taste. Let stand for 5 minutes. Sprinkle with chopped parsley and serve with extra paprika and extra sour cream.
Photo Credit: Cook’s Country
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