Friday, October 15, 2010

Chicken Paprikash (sort-of) with Bell peppers

I made this for my sis, Coco, for dinner as she is in surgery recovery mode.

A great recipe that re-heats well and has that warm, comforting feel to it.  We don't eat it with pasta or rice so it's more like a soupy stew...but you can put it on top of something if you feel the need. I know the sis is going to do so. :)

Anyway ... Coco.. here is the recipe like I promised you.

Chicken Paprikash with Bell Peppers

  • 1 teaspoon salt 
  • 3 teaspoons paprika 
  • 1 chicken (3 to 3-1/2 pounds), cut into serving pieces (skin off or on, depending on what you like)
  • 4 tablespoons fat/ghee for frying 
  • 1 medium onion, sliced 
  • 2 medium red bell peppers, cut into 1-2" squares 
  • ground pepper to taste 
  • 1-½ cups chicken stock 
  • 1 cup yogurt or sour cream or creme fraiche
Preheat oven to 350F.

In a bowl, mix salt and paprika.  Toss in chicken and coat.

In a dutch oven, heat up fat on high/medium high heat.  Add chicken to pot, being careful not to crowd the chicken .  You may have to do several batches.  Once all the chicken is browned (see picture).

Reduce to medium heat and put in the onions and bell peppers.  Saute until onions have softened, about 5 min.    Add black pepper and anything you may have left over in the bowl you had placed the chicken in.  Do a quick stir.  Add chicken stock and chicken.  Bring up to a simmer.  Just before placing into oven, add yogurt.   If using sour cream or creme fraiche, wait until chicken has cooked and add at the end as I'm not sure how either of those will cook down in the oven. 

Place pot into the oven and bake for about 50 min. 

Serve... in a nice bowl or with something traditional like spaetzel. 


  1. it sounds like you did not CUBE the chicken, using a giant cleaver, with bones still inside. When I visited Bangalore last year, the only chicken I found (served in 3 and 4 star restaurants) was cubed as such (1.5" x 1.5" sized cubes) just as it was in China in '99-'02 when I used to visit there. The cubing causes the sheared bones to rip into gums and cheek unexpectedly at first, and then causing the diner to CAUTIOUSLY bite into each successive forkful, looking for the next 'jagged little pill'.

    Your recipe sounds yummy. I am glad to read it DOES NOT include cubed 'chicken on the bone'.

  2. I don't get "cube-ing" chicken on the bone. If you want to cube it... why wouldn't you de-bone it as well?

    I just don't get it. It's not easier... and it makes for doggy eating as you stated.

    If I want small pieces, I de-bone and cube it. And then add the bones for the cooking process but pull it out before serving. This works great when making Butter Chicken