Hungarian Paprika Chicken
This is a relatively simple and quick way to change up a boring chicken routine with a total cook time of about an hour or less. Sweet paprika is less spicy than standard or hot paprika, so this dish appeals to a wide audience. Interesting fact: paprika is a form of chili peppers brought to Hungary from South American in the 16th Century.
Ingredients:
1 whole chicken, cut into drumsticks, thighs, and breasts (skin on preferred, but skinless works)
2 tbsp olive oil
3 cloves garlic, minced
1 yellow onion, chopped
2 tbsp tomato paste
3 tbsp sweet paprika
2 cups low-sodium chicken broth
Salt and pepper to taste
Directions:
Heat oil in a large pan over medium heat. Sear chicken pieces on each side for 5-7 minutes until browned. If necessary, sear in two batches. Remove chicken and set aside.
Add onions to the pan and sauté for 5 minutes until translucent. Add garlic and cook for 1-2 minutes until fragrant.
Stir in paprika and tomato paste, mixing to form a paste with the onions and garlic.
Add broth and return chicken to the pan. Cook for 20-30 minutes until chicken is cooked through.
Serve chicken from the pan, optionally paired with spicy coriander potatoes.
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