Chicken paprikash is an old time Hungarian stew – rich in flavor, beautiful in color, and easy to make.  It’s a great weeknight meal, and if you make enough, you can have leftovers for another meal.  I like to serve it over rice, but the traditional way is to serve it over egg noodles.  Enjoy!!

INGREDIENTS

1 cut up chicken

1 sliced onion

1 cup chicken broth

1 tablespoon paprika

1 1/4 teaspoons kosher salt

1 tablespoon olive oil

1 thinly sliced red bell pepper

1 can of diced tomatoes (14.5 ounce) with juices

DIRECTIONS

1. Heat the oven to 400 degrees.  Season the chicken with salt and pepper.

2. Heat the olive oil in a Dutch oven over medium high heat.  Brown the chicken skin side down about 4-5 minutes.  Turn over for another 3 minutes.  Transfer to a plate.

3. Drain most of the fat from the Dutch oven.  Cook the onion and bell pepper for 2 minutes.  Add the broth and stir, cook for 1 minute.  Add the tomatoes and paprika.  Bring to a simmer.

4. Put the chicken back in the pot and put in the oven for 30 minutes.

5. Serve over rice, noodles, or polenta.

Enjoyed this post? See these:

1. Thrifty Thursday – budget friendly meal Chicken & Potatoes
2. Thrifty Thursday – Chicken Broth
3. Clean, Shop, Cook – three easy steps to a great meal

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Tags: chicken paprikash, simple meal, weeknight meal

This entry was posted on Thursday, March 4th, 2010 at 6:36 am and is filed under Mama Says, Recipes, Thrifty Thursday. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.