One of Dani's comfort foods is Hungarian Chicken Paprikash, which was new to me when we met. (My European roots don't get any farther east than Italy.) I've tried making it a few times (through the power of Google :-) ) with so-so results. Tonight's version, an adaptation of several other recipes (among things to make it kosher), worked well.
- 4 chicken thighs (on bone, with skin)
- 3 medium onions, chopped small
- 0.5 red bell pepper, chopped small
- a few cloves of garlic, minced
- about 3T Hungarian (not Spanish) paprika (could have used more)
- 1C chicken stock
- 2 small tomatoes, diced (these were plum 'cause that's what I had)
- 2-3T flour
- egg noodles, cooked
Heat oil, then brown chicken over high heat and remove from pan. Lower heat to medium and cook onions, pepper, and garlic until soft. Add paprika and cook for a minute, then add chicken back to the pan, turning to coat with the vegetable mixture. Add tomatoes and stock, bring to boil, then simmer covered until done, which will take about 15 more minutes. (Turn chicken over half-way through.) Don't rely on cooking times in recipes (a past mistake of mine); use a meat thermometer. When done remove chicken from the pan to a bed of egg noodles, raise the temperature to high, and stir in flour to thicken and reduce the sauce. Pour that over the chicken.
I did not know much about the different types of paprika when I posted this. There is extensive discussion in the comments (archived for extra safety).