Hearty Hungarian Chicken Paprikash

1. Cook Vegetables

Begin by heating the 1/4 cup of extra-virgin olive oil in a Dutch oven over medium heat until it shimmers. Add the sliced onion, red bell pepper, drained diced tomatoes, finely chopped garlic, and 1 teaspoon of table salt to the pot. Cook this mixture for about 10 minutes, allowing the vegetables to soften and a fond to develop on the bottom of the pot.

2. Season and Add Chicken

Next, season the chicken thighs with 3/4 teaspoon of black pepper and the remaining 1 teaspoon of table salt. Stir the chicken broth, 2 tablespoons of paprika, and 1/4 teaspoon of cayenne pepper into the pot, making sure to scrape up any browned bits from the bottom. Once the mixture starts to simmer, submerge the seasoned chicken thighs into the broth. Let them cook for about 30 minutes, turning them halfway through to ensure even cooking.

3. Prepare Sour Cream Mixture

While the chicken is cooking, whisk together 1/3 cup of sour cream and 3 tablespoons of all-purpose flour in a bowl until smooth. Once the chicken is done, slowly whisk 1/2 cup of the hot cooking liquid into the sour cream mixture to temper it, preventing any curdling. Then, stir this mixture back into the pot and let it cook for about 5 minutes until the sauce thickens and becomes creamy.

4. Finish and Serve

Turn off the heat and season the dish with additional table salt and black pepper to taste. Let the pot stand for 5 minutes to allow the flavors to meld together. Finish by sprinkling the chopped fresh parsley over the top. Serve the chicken paprikash with extra paprika and a dollop of sour cream on the side for added richness.