Chicken Paprikash
2010
Chicken Paprikash
1 TBSP olive oil
2.5lbs bone-in, skin-on chicken thighs
kosher salt and black pepper
1 medium onion, sliced
1 bell pepper, sliced
2 cloves of garlic, chopped
1 28-oz can peeled whole tomatoes
1 TBSP paprika {added a bit of cayenne pepper too}
1. Heat the oil in a large pot over medium heat. Season the chicken with salt and pepper. Cook until browned – 4 or 5 minutes per side, remove from pot.
2. Add onions, pepper and garlic and cook, stirring, until tender – 4 or 5 minutes.
3. Add tomatoes {crush them with your hand as you add them}, paprika, salt and pepper and bring to a boil. Nestle chicken in the mixture and simmer, partially covered, until cooked through – 15-20 minutes.
{We don’t like eating cooked tomatoes, so at the end of the cooking time I pulled them all out.}
Serve over egg noodles and top with sour cream and chopped fresh dill. Add salad and in season vegetables.
For the freezer: Once cooled divide into serving sizes, making sure each serving has equal amounts of liquid.
