Miami Herald

Chicken Paprikash


Makes 6 servings

1/4 cup extra-virgin olive oil

1 large onion, halved and thinly sliced

1 red bell pepper, stemmed, seeded and thinly sliced 1 (14.5-ounce) can diced tomatoes, drained

5 cloves garlic, finely chopped

1 teaspoon coarse salt, divided

8 (5- to 8-ounce) bone-in chicken thighs, skin removed, trimmed

3/4 teaspoon black pepper

2 1/2 cups unsalted chicken broth

2 tablespoon­s Hungarian paprika, plus extra for serving 1/4 teaspoon cayenne pepper

1/3 cup sour cream, plus more for serving

3 tablespoon­s flour

2 tablespoon­s chopped fresh parsley

Heat oil in a Dutch oven on medium-high until shimmering. Add onion, bell pepper, tomatoes, garlic and 1/2 teaspoon salt; cook about 10 minutes, stirring often, until fond (brown bits of food remaining in pan after browning or sauteing) begins to develop. Sprinkle chicken with black pepper and remaining salt. Stir broth, paprika and cayenne pepper into pot, scraping any browned bits. Submerge chicken in broth mixture; bring to a simmer. Reduce heat to medium-low; cover and simmer until chicken is tender and internal temperatur­e reaches at least

195 degrees, about 30 minutes, stirring and flipping chicken halfway through simmering. Whisk sour cream and flour together in bowl. Slowly whisk 1/2 cup cooking liquid into sour cream mixture. Stir mixture into pot until fully incorporat­ed. Continue to simmer 5 minutes longer or until thickened. Off heat, season with salt and black pepper to taste. Let stand 5 minutes. Sprinkle with parsley and serve with additional sour cream. (Adapted from “The Chicken Bible,” American’s Test Kitchen.)

Per serving: 373 calories, 30 grams protein, 20 grams fat (50% calories from fat), 5.2 grams saturated fat, 16 grams carbohydra­te, 151 milligrams cholestero­l, 616 milligrams sodium, 4 grams fiber.

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