Chicken Paprikash

• bone-in, skin-on chicken thighs↗8
• vegetable oil↗1 tbsp tbsp
• onion↗2

  finely chopped

• red or green bell pepper (or mix)2

  chopped

• garlic cloves↗2

  minced or finely grated

• large ripe tomatoes↗3

  (about 400g), seeded, chopped, or 400g canned diced tomatoes

• plain flour↗1½ tbsp tbsp
• sweet smoked paprika↗3 tbsp tbsp
• hot paprika1 tbsp tbsp

  (optional)

• chicken broth↗350ml ml
• sour cream↗200ml ml
• boiled potatoes

  noodles or rice for serving

Step-by-step instructions

1. 1

   Season the chicken thighs. Heat the oil in a large pot over medium heat and brown the thighs in batches for 5–8 minutes until golden on all sides. Remove them from the pot and set aside. Add the onion and sauté for 8–10 minutes until soft and golden.

2. 2

   Add the bell pepper and cook for 3 minutes, then add the garlic and tomatoes. Cook another 5–8 minutes until the tomatoes begin to break down. Sprinkle in the flour, sweet paprika and hot paprika (optional) and cook for another 30 seconds. Return the chicken thighs to the pot and gently stir to coat them with the sauce.

3. 3

   Pour in the broth, bring to a boil, then reduce heat and simmer covered for 15 minutes. Remove the lid and simmer another 15 minutes until the sauce thickens. Stir in the sour cream and cook for 5 minutes – the sauce should become fairly thick. Serve with boiled potatoes, noodles or rice.