Dutch Oven Polish Chicken Paprikasz

Name: Dutch Oven Polish Chicken Paprikasz
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4-5
Cuisine: Polish
Ingredients: 4 - 5 lb chicken ) i used boneless, skinnless chicken thighs); 1 c 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 oz tomato puree or crushed tomatoes; 4 clove garlic; 3 Tbsp unsalted butter; 2 Tbsp olive oil; 1/2 c flour; 1 c chicken broth; 1 Tbsp sour cream optional

By Monica H
@MonisiaH

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.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

8 Comments

Serves:

4-5

Prep:

30 Min

Cook:

1 Hr 30 Min

Method:

Slow Cooker Crock Pot

Ingredients

4 - 5 lb

chicken ) i used boneless, skinnless chicken thighs)
1 c

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 oz

tomato puree or crushed tomatoes
4 clove

garlic
3 Tbsp

unsalted butter
2 Tbsp

olive oil
1/2 c

flour
1 c

chicken broth
1 Tbsp

sour cream optional
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How to Make Dutch Oven Polish Chicken Paprikasz

Step-by-Step

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.
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.
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.
Peel and roughly chop garlic. Add chicken and garlic to dutch oven. Stir, cover and let cook 10 minutes.
Add tomato, 1/4 cup paprika, 1 tsp salt and 1 tsp pepper. Stir, cover, and let cook 25 minutes over low - medium heat.
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.
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.
OPTIONAL: Add 1 tablespoon sour cream (or more, if you like more).
Turn off heat, cover and let sit for about 30 minutes. Serve over mashed potatoes, egg noodles or rice. Enjoy!