Sunday Night Chicken Paprikash

Braising is my favorite way of cooking chicken thighs. It keeps the meat moist and cooks them in less than 30 minutes. Since I had some bell peppers left over from making my Cheesy Bell Pepper Loaves, I decided to make Chicken Paprikash. If you're unfamiliar with this dish, it's a popular Hungarian recipe and was traditionally served with Spaetzle, a type of homemade dumpling. Nowadays in America, many recipes serve the chicken over Egg Noodles, which is what I did. It was a hearty and delicious meal. Very simple and perfect on a Sunday night!

Ingredients:


1 Tbspolive oil
2 chicken thighs, bone-in, skin-on
Salt and ground pepper
1/4 c chopped onions
1/2 c bell peppers, sliced
1 tsp garlic, minced
1 Tbsp paparika
1 c chicken broth
1 c chopped tomatoes
1/4 c sour cream
1 Tbsp fresh parsley, chopped
Hot cooked wide noodles


Prep:


1. In a Dutch oven, heat oil over medium high until sizzling. Season chicken with salt and pepper. Add chicken to pot and brown on both sides, 3-4 minutes per side. Transfer to a plate.


2. Add onions and bell peppers; cook until soft, 2-3 minutes. Add garlic and paprika and stir for 1 minute. Add broth, scraping up brown bits. Add tomatoes and return chicken, skin side up, to pot.


3. Bring to a boil; reduce to a simmer, cover, and cook 20-25 minutes, until chicken is cooked through. Stir in sour cream and parsley. Serve immediately over noodles.