Chicken Paprikash

ore like Chicken Craprikash. Hehe. Heh.

Seriously, this was not great. Due to the freakishly short cook time, the tomatoes didn't really break down, and the onion and pepper were still on the crunchy side. Admittedly, I didn't cook the chicken per the directions; I simply added the leftover roasted chicken from Wednesday's Red Currant Glazed goodness. The sour cream helped a lot, but the paprika just didn't give this dish any tangible flavor. When I've made pork paprikash in the past, the sauce was spicy and thick. I think I shall go back to that approach.

MONDAY:



Chicken Paprikash

Serves 4| Hands-On Time: 15m | Total Time: 40m
Ingredients

* 1 tablespoon olive oil
* 2 1/2 pounds bone-in, skin-on chicken thighs and drumsticks
* kosher salt and black pepper
* 1 medium onion, sliced
* 1 bell pepper, sliced
* 2 cloves garlic, chopped
* 1 28-ounce can peeled whole tomatoes
* 1 tablespoon paprika
* 6 ounces wide egg noodles
* 1/4 cup sour cream
* 2 tablespoons chopped fresh dill

Directions

1. Heat the oil in a large pot over medium-high heat. Season the chicken with ¼ teaspoon each salt and black pepper.
2. Cook the chicken until browned, 4 to 5 minutes per side. Remove from the pot.
3. Discard all but 2 tablespoons of the drippings. Add the onion, bell pepper, and garlic and cook, stirring, until tender, 4 to 5 minutes.
4. Add the tomatoes (crush them with your hands as you add them), paprika, ½ teaspoon salt, and ¼ teaspoon black pepper and bring to a boil.
5. Nestle the chicken in the vegetable mixture and simmer, partially covered, until cooked through, 15 to 20 minutes.
6. Meanwhile, cook the noodles according to the package directions. Top with the chicken, sour cream, and dill.