I’ve been making chicken paprika for almost five years now, since trying it for the first time when a friend made it for me after my son was born. I’ve changed up my original recipe, making it grain-free and including more broth. Check out what I did with the leftover meat and gravy.
Chicken Paprika with Red Bell Pepper
1 teaspoon salt
3 teaspoons paprika, divided
1/2 teaspoon ground black pepper
1 chicken (3 to 3-1/2 pounds), cut into serving pieces (reserve back and neck for making stock)
2-4 tablespoons ghee, lard or schmaltz
1 medium onion, sliced
2 medium red bell peppers, cut into 1-2″ squares
1 quart chicken stock
1 cup sour cream, creme fraiche, or yogurt
Preheat oven to 350F. Mix salt, 1 teaspoon paprika, and black pepper. Sprinkle salt mixture over chicken pieces. In a wide saute pan, melt fat over medium-high heat. Place chicken pieces skin side down in pan and brown, cooking for about 3-5 minutes per side. Remove from pan. Add more fat if necessary, then add onions and saute until they begin to brown, about 15 minutes. Add red bell pepper and continue cooking another 5 minutes. Add remaining paprika and cook for another minute. Remove pan from heat and use an immersion blend to puree the peppers and onions. Add chicken stock and blend some more. Return chicken to pan, cover, bring to a simmer on the stove, then move the pan to the oven and braise in oven until chicken is no longer pink in the center, about 50 minutes (you can also finish this on the stove, just turn the heat down to a bare simmer). Blend in sour cream and cook, uncovered, 10 minutes longer. Serve with garlic-cheddar biscuits (I made these without any sweetener and they were fantastic).