Hungarian Chicken Paprikash

I'm sorry I didn't take any pictures, but this recipe for Hungarian Chicken Paprikash turned out so well, that I decided I had to share it. I looked at several different recipes for Chicken Paprikash, and there are many out there, but this one is easy and mighty tasty. I used crushed tomatoes from Italy for the first time, thinking they were like petite diced tomatoes. They are not. They are more like a thick tomato sauce, but that works for this recipe. I would love to hear back from you if you try this recipe. The recipe will serve 4-6 people.

Adam’s Hungarian Chicken Paprikash

Ingredients

6 chicken thighs
3 tablespoons flour
2 teaspoons Montreal Steak Seasoning
2 teaspoons paprika
2 tablespoons olive oil
2 tablespoons butter, divided
6 skin-on, bone-in chicken thighs
1 medium Vidalia onion, quartered and sliced
1 medium sweet red pepper, sliced
2-3 tablespoons paprika (I used 2. Pretty mild. Next time I will use 3.)
1 15 oz. can crushed Italian tomatoes
1 1/2 cups lower sodium chicken broth
Salt and pepper to taste
3/4 to 1 cup sour cream
Serve with extra-wide egg noodles, spaetzle, or homemade dumplings.

Directions

In a gallon-size plastic bag, combine flour, steak seasoning, and 2 teaspoons paprika. Add chicken thighs and shake well to ensure chicken has been floured. Set aside chicken. Discard leftover seasoning.

In a large frying pan, heat 2 tablespoons olive oil and 1 tablespoon butter. When butter starts to sizzle, add chicken thighs, skin-side down. Brown on both sides, about 10 minutes. Set chicken aside and pour out all but about 1 tablespoon oil.

Add onion and red pepper to frying pan and saute for about 5 minutes. Add remaining tablespoon of butter if necessary. Stir in paprika and continue to sauté for another 5 minutes. Add can of tomatoes and the chicken broth. Stir and heat to a boil. Reduce heat and add chicken thighs. Cover and cook for about 35 minutes, turning chicken twice.

While chicken is cooking, prepare noodles, spaetzle or dumplings. After draining them add a bit of butter and chopped Italian parsley if desired.

Remove chicken from sauce.

In a small bowl combine sour cream with about 1/2 cup of the sauce. Then add sour cream mixture into frying pan. Stir until smooth. Add salt and pepper to taste.

On a serving plate or individual plates, add the starch and the chicken. Spoon sauce over the chicken and serve.