Chicken Paprikash

chicken, food, lunch




Step 1
Cook the bacon, rendering out the fat. Remove from the pan, keeping at least 2 Tbsp of fat in the pan.

Step 2
Cook the onions in the bacon fat until rendered (soft and see-through), about 15 minutes

Step 3
Bloom the paprika in the fat (simmer for a couple minutes until it starts to smell), then add the chicken and give it a nice sear so it starts releasing its juices too.

Step 4
Add sliced Hungarian wax peppers and saute.

Step 5
Add diced tomatoes/crushed tomatoes, more paprika, salt, pepper, and a tiny bit of caraway if you have it.

Step 5
Cover and simmer until tender. Stir a couple of tablespoons of flour into sour cream, stir into the hot juices, and let simmer to thicken. Then add the bacon back in.

Keeping the skin on the chicken when you pan sear it will give the dish a lot more flavor, but then remove the skin prior to serving as it’ll get a bit rubbery.

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