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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
1 3 1/2- to 4-pound chicken, cut into pieces |
1 1/4 teaspoons kosher salt |
1/2 teaspoon black pepper |
1 tablespoon olive oil |
1 medium yellow onion, thinly sliced into rings |
1 red bell pepper, thinly sliced |
1 cup low-sodium chicken broth |
1 14.5-ounce can diced tomatoes, undrained |
1 tablespoon paprika |
1 cucumber, thinly sliced (optional) |
1 tablespoon apple cider vinegar (optional) |
1 cup sour cream |
Directions:
1. Heat oven to 400° F. Season the chicken with 3/4 teaspoon of the salt and the black pepper. Heat the oil in a Dutch oven over medium-high heat. Working in batches, add the chicken, skin-side down. Cook, without turning, until golden brown, 4 to 5 minutes. Turn and cook for 3 minutes more. Transfer the chicken to a plate. Spoon off and discard all but 1 tablespoon of the fat. Add the onion and bell pepper and cook for 2 minutes. Add the broth and cook, stirring, for 1 minute. Add the tomatoes and their juices, the paprika, and the remaining salt. Bring to a simmer. Return the chicken to pot. Transfer to oven. Bake until the chicken is cooked through, about 30 minutes. Meanwhile, in a small bowl, combine the cucumber and vinegar (if desired). Divide the chicken among plates and serve with a dollop of the sour cream and the cucumbers (if serving).Tip: This hearty Hungarian dish is traditionally served with flat egg noodles. You can also spoon it over white rice or instant polenta.
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