Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 2.5 pounds (1.1 kg) bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
  • 1 teaspoon (5 ml) salt
  • 1/2 teaspoon (2.5 ml) black pepper
  • 1 large yellow onion, finely chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced
  • 2 tablespoons (30 ml) sweet Hungarian paprika
  • 1 teaspoon (5 ml) smoked paprika
  • 1/2 teaspoon (2.5 ml) caraway seeds, ground
  • 1/4 teaspoon (1.25 ml) cayenne pepper (optional)
  • 1/2 cup (120 ml) chicken broth
  • 1 (14.5 ounce/ 411 g) can diced tomatoes, undrained
  • 1 green bell pepper, stemmed, seeded, and chopped (approx. 1 cup / 150g)
  • 1 red bell pepper, stemmed, seeded, and chopped (approx. 1 cup / 150g)
  • 1 cup (240 ml) sour cream, full-fat preferred
  • 2 tablespoons (30 ml) all-purpose flour
  • 1 tablespoon (15 ml) lemon juice
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions:

  1. Season chicken with salt and pepper. Heat oil in the Dutch oven over medium-high heat. Sear chicken in batches until golden brown on all sides. Remove and set aside.
  2. Reduce heat to medium. Add onion to the pot and cook until softened. Add garlic and cook until fragrant.
  3. Remove the pot from the heat. Stir in sweet paprika, smoked paprika, caraway seeds, and cayenne pepper (if using).
  4. Stir in chicken broth and diced tomatoes. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
  5. Return the chicken to the pot. Add bell peppers. Bring to a simmer, then reduce heat to low, cover, and simmer until chicken is cooked through.
  6. In a small bowl, whisk together sour cream and flour until smooth.
  7. Remove the pot from the heat and stir in the sour cream mixture and lemon juice. Return to low heat and cook gently, stirring constantly, until the sauce has thickened slightly.
  8. Garnish with chopped parsley and serve hot. Enjoy your chicken paprikash!