dutch oven polish chicken paprikasz

Name: Dutch Oven Polish Chicken Paprikasz
Prep time: 30 min
Cook time: 1 h 30 min
Yield: 4
Cuisine: Polish
Ingredients: 4 - 5 pound(s) chicken ) i used boneless, skinnless chicken thighs); 1 cup(s) paprika (i did not use the hot kind). this may seem like a lot, but it is worth it.; 1 - large yellow onion; 1 1/2 - bell peppers; 14 ounce(s) tomato puree or crushed tomatoes; 4 clove(s) garlic; 3 tablespoon(s) unsalted butter; 2 tablespoon(s) olive oil; 1/2 cup(s) flour; 1 cup(s) chicken broth; 1 tablespoon(s) sour cream optional

253 Pinches 9 Photos

Monica H

Michigan City, IN

Updated on Nov 3, 2013

Just like mama made it! Almost; mama didn't add sour cream. I grew up on this; it is one of my most favorite dishes. The smell immediately brings me back to my mama's kitchen; when I walked in through the door, I knew it was paprikasz for dinner.

Rate

prep time 30 Min

cook time 1 Hr 30 Min

method Slow Cooker Crock Pot

yield 4-5 serving(s)

Ingredients

4 - 5 pounds chicken ) i used boneless, skinnless chicken thighs)
1 cup paprika (i did not use the hot kind). this may seem like a lot, but it is worth it.
1 - large yellow onion
1 1/2 - bell peppers
14 ounces tomato puree or crushed tomatoes
4 cloves garlic
3 tablespoons unsalted butter
2 tablespoons olive oil
1/2 cup flour
1 cup chicken broth
1 tablespoon sour cream optional

How To Make dutch oven polish chicken paprikasz

Step 1

Wash chicken. Place chicken in plastic container. Add 1/3 cup paprika, 1 tbs salt, 1 tbs pepper. Cover and let martinate 1-2 hours at room temp.

Step 2

Roughly chop onions and bell peppers into mid-size chunks. Melt 3 tbs butter in dutch oven over medium heat. Add onions, cover and cook for 10 minutes.
Step 3

Uncover, give onions a good stir. Add bell peppers. Give another good stir, cover and let cook for 10 minutes. In the meantime, heat 2 tbs olive oil in pan and brown chicken on both sides.
Step 4

Peel and roughly chop garlic. Add chicken and garlic to dutch oven. Stir, cover and let cook 10 minutes.
Step 5

Add tomato, 1/4 cup paprika, 1 tsp salt and 1 tsp pepper. Stir, cover, and let cook 25 minutes over low - medium heat.
Step 6

After 25 minutes, stir. Taste. Add more salt and paprika if needed. Cover and let cook about 15 more minutes, or until chicken is cooked through.
Step 7

In mixing bowl, whisk thouroughly flour and about 3/4 cup of hot liquid from dutch oven. While whisking, pour in the chicken broth. When no more flour chunks appear, pour it all back into dutch oven.
Step 8

OPTIONAL: Add 1 tablespoon sour cream (or more, if you like more).
Step 9

Turn off heat, cover and let sit for about 30 minutes. Serve over mashed potatoes, egg noodles or rice. Enjoy!
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