Hearty Paprika Chicken Stew My GoTo Hungarian Chicken

Name: Hearty Paprika Chicken Stew My GoTo Hungarian Chicken
Total time: 70 min
Ingredients: 2 lbs (900 g) bone-in, skin-on chicken thighs and/or drumsticks (about 6 pieces); 1 1/2 tsp (9 g) kosher salt, plus extra to taste; 1/2 tsp (1.5 g) freshly ground black pepper; 2 tbsp (30 ml) neutral oil (vegetable or canola); 1 tbsp (14 g) unsalted butter; 1 large yellow onion (about 200 g), thinly sliced; 2 medium bell peppers (any colour), cored and sliced (about 300 g total); 3 cloves garlic, minced; 2 tbsp (15 g) Hungarian sweet paprika (preferably fresh); 1 tsp (2 g) smoked paprika (optional); 1 tbsp (15 g) tomato paste (or 1 cup / 240 g canned diced tomatoes); 2 cups (480 ml) low-sodium chicken stock; 1 bay leaf; 1/2 tsp (1 g) caraway seeds (optional); 1 lb (450 g) waxy potatoes, cut into 1–1.5 inch (2–3 cm) chunks (optional); 1 tbsp (14 g) unsalted butter + 1 tbsp (8 g) all-purpose flour (for quick roux) OR 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) cold water (for slurry); 1/2 cup (120 g) sour cream (full-fat recommended); 1 tsp (5 ml) lemon juice (or to taste); 2 tbsp (8 g) fresh parsley, chopped (for garnish)

food55.com

Craving a cozy weeknight Paprika Chicken Stew Browned bonein chicken Hungarian sweet paprika bell peppers and a silky sour cream finishsimple tips inside

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Ingredients

2 lbs (900 g) bone-in, skin-on chicken thighs and/or drumsticks (about 6 pieces)
1 1/2 tsp (9 g) kosher salt, plus extra to taste
1/2 tsp (1.5 g) freshly ground black pepper
2 tbsp (30 ml) neutral oil (vegetable or canola)
1 tbsp (14 g) unsalted butter
1 large yellow onion (about 200 g), thinly sliced
2 medium bell peppers (any colour), cored and sliced (about 300 g total)
3 cloves garlic, minced
2 tbsp (15 g) Hungarian sweet paprika (preferably fresh)
1 tsp (2 g) smoked paprika (optional)
1 tbsp (15 g) tomato paste (or 1 cup / 240 g canned diced tomatoes)
2 cups (480 ml) low-sodium chicken stock
1 bay leaf
1/2 tsp (1 g) caraway seeds (optional)
1 lb (450 g) waxy potatoes, cut into 1–1.5 inch (2–3 cm) chunks (optional)
1 tbsp (14 g) unsalted butter + 1 tbsp (8 g) all-purpose flour (for quick roux) OR 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) cold water (for slurry)
1/2 cup (120 g) sour cream (full-fat recommended)
1 tsp (5 ml) lemon juice (or to taste)
2 tbsp (8 g) fresh parsley, chopped (for garnish)