Thursday, December 06, 2012

Chicken Paprikash


I first saw the recipe for Chicken Paprikas on an old episode of the Martha Stewart show, it sounded amazing and I really wanted to try it, but I could never find the Hungarian Wax Peppers that are key to the dish at the grocery store...
So this summer, I grew my own! You can also special order them from your produce department, which is worth it as they're totally delicious, and they really do taste different from anything I tried to substitute for on to the recipe...

Put enough olive oil in the bottom of a large soup pot to cover, salt and pepper 5-6 chicken thighs (you really need thighs, don't substitute breasts they don't have as much flavor!) Pull off most of the skin of the thighs if you're worried about fat. Cook thighs about 8 minutes per side, til golden brown. Remove and drain on paper towels.
Dice a large onion and 2-3 medium Hungarian wax peppers and cook til opaque in the oil from the chicken thighs.

When veggies are done, return the thighs to the pot and season with 2 Tbsps sweet paprika-make sure it's the sweet variety of paprika! Add a large can of whole tomatoes and 3/4 water. Bring to a boil, then cover and simmer about 40 minutes til the chicken is super tender.

When dish is done, stir in 1/3 c sour creme (I use more like 3/4 of a cup)

Garnish with another dollop of sour cream and chives-this is delicious served with spaetzle! A warm and spicy dish, perfect for a cold winters night! enjoy and happytrails!

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