Category - Chicken, Poultry & Duck

CHICKEN PAPRIKáS

    Ingredients
    2 chicken breasts with bones, skin on but trimmed of loose skin, cut in half
    4 chicken thighs, skin on but trimmed of loose skin
    4 chicken drumsticks, skin on but trimmed of loose skin
    1 1/2 cups flour, seasoned with 1 tsp salt and 1/2 tsp. black pepper
    8 tablespoons vegetable oil
    -----------
    2 cups onions, sliced 1/8" thick
    1 cup red peppers, diced into 1/4" pieces
    1 cup green peppers, diced into 1/4" pieces
    1 tablespoon minced garlic
    2 tablespoons paprika
    1 tablespoon caraway seeds, crushed
    2 teaspoons finely chopped fresh marjoram
    2 teaspoons finely chopped fresh thyme
    1 cup whole plum tomatoes, chopped
    4 cups chicken stock
    2 tsp. salt---adjust as needed
    1 tsp. freshly ground black pepper

    Preparation
    Preheat a Dutch oven on medium heat. Mix salt and pepper with the flour.

    Cook-Brown the chicken pieces in two batches...batch 1. Dip-dredge 1/2 of the chicken pieces in the flour. Add 1/2 the amount of oil to the pot, add the chicken, skin side down and brown to a golden color, then turn over and brown the other side. Remove to a plate and repeat the process with the remaining chicken---no need to wash the pot in between batches.

    Add the onions, red & green peppers and garlic, and saute until the crispness disappears and they are somewhat soft. Add the paprika, caraway, marjoram, fresh thyme, tomatoes, stock salt and pepper. Do a taste test foe salt. Bring to a boil. Add the seared chicken piecesand cook-simmer for 45 minutes. Remove the chicken pieces and then puree the sauce in the pot with an immersion blender. Bring to a boil, add the chicken and continue to cook-simmer for 15 minutes. Done!

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