Chicken Paprikash

Name: Chicken Paprikash
Yield: Serves 4
Ingredients: 3 pounds, bone-in, skin-on chicken pieces (see note); , Salt and pepper; 1 tablespoon, vegetable oil; 2 , onions, chopped fine; 2 , red bell peppers, stemmed, seeded, and sliced thin; 1 , garlic clove, minced; 2 tablespoons, tomato paste; 1/4 cup, paprika (see information at left); 2 tablespoons, all-purpose flour; 1 cup, low-sodium chicken broth; 3/4 cup, sour cream (see note)

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Appears in Cook's Country October/November 2009

Main Courses

Chicken

How do you load up on paprika flavor while keeping grit to a minimum?

SERVES4

TIME1¼ hours

WHY THIS RECIPE WORKS

Bone-in, skin-on chicken pieces gave our Chicken Paprikash the best flavor of all the possibilities we tested. If left on, the skin imparted an unwelcome greasiness to the sauce. We easily remedied this by discarding the skin after browning...

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