Chicken Paprikash

Instructions

1. Season the chicken
   Pat chicken thighs dry with paper towels and season generously with salt and pepper on both sides. This helps develop a flavorful crust when browning.
2. Brown the chicken
   Heat oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches if necessary, place chicken skin-side down and cook until golden brown, about 5-6 minutes per side. Transfer to a plate and set aside.
3. Prepare the base
   In the same pot, reduce heat to medium and add diced onions. Cook until translucent, about 5 minutes. Add garlic and cook for another minute until fragrant. Stir in the red bell pepper and cook for 3-4 minutes until slightly softened.
4. Add the paprika
   Remove pot from heat and add sweet and hot paprika (if using), stirring quickly to coat the vegetables. This prevents the paprika from burning, which would make it bitter. Add tomato paste and stir to combine.
5. Return chicken and simmer
   Return pot to medium-low heat, add chicken broth, and scrape up any brown bits from the bottom of the pot. Return chicken pieces to the pot, skin-side up. Bring to a gentle simmer, cover, and cook for 30-35 minutes until chicken is tender and cooked through.
6. Prepare the sour cream mixture
   In a small bowl, whisk together sour cream and flour until smooth. Gradually add a ladle of the hot cooking liquid to the sour cream mixture, whisking constantly to temper it and prevent curdling.
7. Finish the sauce
   Remove chicken from the pot and set aside. Gradually whisk the tempered sour cream mixture back into the pot. Simmer gently for 2-3 minutes until the sauce thickens slightly, being careful not to boil which could cause the sauce to break.
8. Serve
   Return chicken to the pot to warm through, or place on serving plates and spoon the sauce over. Garnish with fresh chopped parsley and serve with traditional Hungarian nokedli (dumplings), egg noodles, or rice.