Five-Way Chicken Paprika
Five kinds of chilies and peppers give this version of chicken paprika layers of savor.
Ingredients
2 ½ to 3 pounds chicken thighs and/or legs, skin removed
2 Tbsp. butter or oil
2 cups chopped onions
¾ cup roasted sweet red peppers
2 Tbsp. tomato paste
1 Tbsp. sweet Hungarian paprika
1 Tbsp. smoked paprika
1 to 2 tsp. dried chipotle pepper flakes
2 cups chicken stock
½ to 1 cup sour cream, divided
2 Tbsp. flour
2 Tbsp. chopped fresh dill
Fresh dill sprigs
Salt and pepper
Directions
Dry chicken with paper towels; season with salt and pepper.
Heat butter or oil over medium flame in a large, heavy Dutch oven. Add onions and cook, stirring often, until golden and tender, about 15 minutes. Stir in red peppers, tomato paste, the two paprikas and chipotle pepper flakes. Add chicken pieces; move them around in the veggie mixture to coat well. Stir in stock.
Bring to low simmer, cover tightly and cook gently until chicken is very tender, 45 to 60 minutes.
Remove chicken to a plate; keep it warm. Use an immersion blender to puree the sauce.
Combine ½ cup sour cream, flour and dill in a bowl. Whisk this into the sauce until smooth; bring to simmer and cook until lightly thickened, 5 to 10 minutes.
Season with salt to taste. Whisk in additional sour cream, if desired.
Return chicken to pot, stir gently and reheat briefly. Serve over rice or potatoes, or just as-is. Garnish with dill sprigs.
Suggestions
The cooking method is closely related to braising but without the initial browning of the meat. Of course, you could include that step to add another flavor layer.
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