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Chicken paprikash
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I adapted this recipe from several I found online, making substitutions to make it kosher.
Ingredients
- 4 chicken thighs (on bone, with skin)
- olive oil
- 3 medium yellow onions, chopped small
- 1 red bell pepper, chopped small
- a few cloves of garlic, minced
- Hungarian paprika: 4 tablespoons if sweet, less if hot, to taste (have not tried smoked)
- 1 cup chicken stock
- 2 small tomatoes, diced
- 2-3 tablespoons flour
- egg noodles, cooked
Instructions
Heat oil, then brown chicken over high heat and remove from pan.
Lower heat to medium and cook onions, pepper, and garlic until soft.
Add paprika and cook for a minute, then add chicken back to the pan, turning to coat with the vegetable mixture.
Add tomatoes and stock, bring to boil, then simmer covered until done, which will take about 15 more minutes. (Turn chicken over half-way through.) Don't rely on cooking times; use a meat thermometer.
When done remove chicken from the pan to a bed of egg noodles, raise the temperature to high, and stir in flour to thicken and reduce the sauce. Pour sauce over the chicken.
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