Creamy Paprika Chicken
Sweet Hungarian paprika gives this braised chicken dish its incredible flavor.
6 tablespoons (3/4 stick) butter
2 large chickens (about 6 pounds total), cut into serving pieces and patted dry
4 large onions, chopped
3 to 4 tablespoons Hungarian sweet paprika
4 large tomatoes, coarsely chopped
2 green bell peppers, seeded, deveined and sliced
4 to 6 tablespoons sour cream, at room temperature
1/4 cup heavy cream, at room temperature
Salt and freshly ground pepper to taste
- Melt butter in heavy deep skillet over medium-high heat. Add chicken in batches and brown on all sides. Remove chicken and set aside.
- Add onions and paprika to skillet; cover and cook, stirring occasionally, until onion is soft but not browned, about 10 minutes.
- Stir in tomatoes and green peppers. Arrange chicken over top. Reduce heat to low, cover and simmer until chicken is cooked through, about 20 minutes. Stir in sour cream and heavy cream. Season with salt and pepper. Serve immediately.
Makes 8 to 10 servings.
Tip: If sauce appears too thin before adding the sour and heavy creams, set chicken aside and reduce sauce over medium-high heat to desired consistency, then proceed.