A classic Hungarian-inspired dish that will deliver on flavor. Paprika, made from dried bell and chili peppers, adds a bright red color to your food in addition to providing antioxidants.
Serves 4
- 2 tablespoons vegetable oil
- 2 pounds bone-in chicken pieces
- 2 – 3 large yellow onions, diced
- 3 tablespoons paprika, preferably sweet paprika
- 1/2 teaspoon coarse ground black pepper
- 2 tomatoes, chopped
- 2 banana peppers, sliced
- 2 tablespoons sour cream, plus more for garnish if desired
- 2 tablespoons milk
- 1 tablespoon flour
- Chopped parsley to garnish
Heat oil in a large pot over medium-high heat. Pat chicken dry and add to oil, cooking 3 – 4 minutes on each side until browned. Remove chicken and set aside.
Add the onions to the oil and cook covered over very low heat until soft. Turn off heat and stir in paprika and black pepper. Stir in the tomatoes and 1/2 cup water. Turn up heat to medium-low, add chicken, cover and cook for about 30 minutes. Add water as necessary.
Remove lid, add banana peppers and cook another 10 minutes.
Remove chicken pieces and place on a serving platter.
In a separate bowl, mix the sour cream, milk and flour. Stir into contents of the pot to make the paprika sauce. Stir until blended. Cook for 1 – 2 minutes, but do not bring to a boil. Pour sauce over chicken and garnish with chopped parsley and a dollop of sour cream, if desired.