Posted by Emily  Print Recipe

My boyfriend and I have this inside joke about paprikash and goulash. It makes no sense to anyone but us, but suffice it to say, when I saw a recipe for paprikash, I HAD to save it. I finally got around to making it last week and while I may have made it sort of as joke, it’s really good. And easy to make as well (it would be easier if I had all the correct kitchen tools: see notes below).

I like dishes that are a meal in one. It already has 3 vegetables in it, so I don’t have to make a side dish. I served it over some rice (yay for our new rice cooker!) and it was a great dinner. I’ll definitely be making this again.

Notes: This recipe is supposed to be made in a dutch oven, but I don’t have one (it’s on my Christmas list!).  I just made it in a skillet and then transferred everything to my 13×9 Pyrex to cook in the oven.  Because I was making it in a larger dish, I didn’t think there were enough diced tomatoes so I added a second can.   But even if I was making it in a smaller dish, I still think I would have doubled it.  The picture in the magazine looked like it had WAY more than one can of tomatoes.

Chicken Paprikash

Real Simple Magazine

Ingredients

1. 1 3 to 4 lb. chicken, in pieces
2. 1 1/4 tsp. kosher salt
3. 1/2 tsp. black pepper
4. 1 tbsp. olive oil
5. 1 medium yellow onion, thinly sliced into rings
6. 1 red bell pepper, thinly sliced
7. 1 cup low-sodium chicken broth
8. 2 14.5-ounce cans diced tomatoes, undrained*
9. 1 tbsp. paprika

The Process:

1.  Heat oven to 400 degrees (F).  Season chicken with 3/4 tsp. of the salt and black pepper.  Heat oil in a dutch oven or large pan 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 chicken to a plate.

2. Spoon off and discard all but 1 tbsp. of the fat from the pan.  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 simmer.

3. Return the chicken to pot if using dutch oven.  If you don’t have a dutch oven pour the onion-tomato mixture into a dish and place chicken on top.  Place in oven.  Bake until the chicken is cooked through, about 30 minutes.

Serve on top of rice or egg noodles.

Serves 4

[rating:3.5]