Chicken Paprikash

First thing you’ll do is prep the veggies you’ll be using, as I usually do with all my recipes. Chop the onion, the bell pepper & the jalapeno. You could also chop these veggies up as the chicken cooks.

Heat butter or oil over a large pan, I used my large pot to get a nice deep coverage. Pat the chicken dry and season both sides with salt & pepper. Sear the chicken on both sides till golden and crispy, about 5 minutes per side. The chicken will not be cooked then, you’ll be finishing that process later. Remove chicken and place on a plate.

Drain some of the fat from the pan but leave some to cook the veggies. Add onions and BOTH diced peppers to the pan. Stir together and get all the good stuff from the bottom of the pan and cook for about 5 minutes to soften all those veggies.

Add garlic, paprika, Cheyenne (or hot paprika), salt and pepper to taste, stir and cook for about a minute to bring out the spices.

Add the tomato and stir to mix well.

Add the chicken back to the pan, cover and simmer for 20-30 minutes, or until chicken is cooked through, internal temperature will reach 165°F.

Remove chicken from heat and swirl in the sour cream a little bit at a time, until the cream is fully incorporated. Salt & pepper to your taste.

Add chicken back to pan and spoon sauce over the chicken pieces. Heat the chicken a bit more if needed.

Garnish with parsley or red pepper flakes if you like. Serve and enjoy!

Ingredients

• 2 lbs bone-in skin on chicken thighs

• 1 tablespoon butter or vegetable oil

• Salt & pepper to taste

• 1 large white onion, chopped

• 1 red bell pepper

• 1 jalapeno pepper, chopped

• 6 cloves of garlic

• 3 tablespoons sweet paprika

• 1 teaspoon hot paprika, or just use Cayenne pepper like I did

• 15oz crushed tomatoes

• 1/2 cup sour cream, room temperature (Could also use crema, yogurt or even heavy cream)