Chicken Paprikash

I have been making this dish over and over throughout the years. The intense flavor from the peppers and tomatoes simmering in the broth with the spices and sour cream - food nirvana.

I used to make this dish using chicken breasts, but I have switched to the more inexpensive and more flavorful Chicken Thigh. You can use either or both in the dish.

• 4-6 chicken pieces
• 1 green bell pepper - cut into strips
• 1 large onion - medium dice
• 1 large tomato or 2 medium sized - peeled and chopped*
• 1 1/2 cups chicken broth
• 8 oz. cup sour cream
• 2 tbsp. butter
• 1 tbsp. olive oil
• 1 tbsp. paprika
• 1 tbsp. cornstarch
• cayenne pepper to taste
• salt and black pepper to taste
• granulated garlic to taste
• onion powder to taste

1. Season both sides of the chicken with salt, black pepper, onion powder and granulated garlic to taste.
2. In a large Dutch oven (or similar pot that's deep and wide) melt the butter and olive oil over medium heat. Add in the chicken, skin side down.
3. Brown the chicken skin well to crisp up the skin - no one wants flabby chicken skin!
4. Brown the skin side for about 3-5 minutes, adjusting heat as necessary so you don't burn the chicken. Flip the chicken over and brown the other side for 2 more minutes. Remove the chicken and place on a platter. Do in batches as necessary.
5. In the same Dutch oven, add in the onions, turning the heat down to medium low and cook until they become translucent, stirring and scraping to get up all of the good bits from the bottom of the pan.
6. Next, de-glaze the pan with the chicken broth and add in the bell pepper, tomato, paprika and cayenne pepper and salt and pepper to taste. Give a good stir.
7. Add the cornstarch into the sour cream and whisk this mixture into the sauce. 
8. Add the chicken back in the pot and simmer for about 40-45 minutes or until the internal temperature of the chicken has reached 165°. 

*Cooks note: get a small pot of water boiling. Make an X with a sharp knife to pierce the skin at the base end of the tomato. Add to boiling water for about 20 seconds and remove. You peel the skin and then chop it up. You can deseed if you want, however I don't do that extra step.

Cook up some broad egg noodles to serve with this scrumptious dinner. Seriously, I could just eat a bowl of the sauce; it's that delicious.

So I added up the cost based on a family of four (one thigh per person): $2.50 per person. For a family of six (one thigh per person): $1.84 per person.