Spicy Chicken Paprikash

Ingredients 

Fiery Chicken Paprikash 

• 6 to 8 chicken thighs
• 3 to 4 tablespoons oil
• 1 large yellow onion, chopped
• 1 red bell pepper, chopped
• 1 yellow or orange bell pepper, chopped
• 3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic
• 1 and 1/2 teaspoons kosher salt, plus more for sprinkling
• 1/2 teaspoon freshly ground black pepper, plus more for sprinkling
• 2 tablespoons sweet paprika
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon Tuscanini Chili Paste (adjust to taste)
• 1 (14-ounce) can Tuscanini Crushed Tomatoes
• 1 and 1/2 cups chicken broth (or 1 and 1/2 cups water mixed with 1 tablespoon chicken soup mix), enough to almost cover the chicken

Directions 

1. Heat the oil in a large sauté pan over medium heat.

2. Pat the chicken dry with paper towels and sprinkle with salt and pepper on both sides.

3. Place the chicken skin-side down in the hot pan. Cook for two to three minutes until well browned, then turn and cook an additional two to three minutes on the other side. Remove chicken to a plate and set aside.

4. Reduce heat to low-medium. Add the chopped onion and peppers to the pan, and sauté for seven to eight minutes, stirring occasionally, until the vegetables are soft and lightly golden.

5. Add the salt, pepper, sweet paprika, smoked paprika, and chili paste. Stir well to coat the vegetables. Add the crushed tomatoes and chicken broth, scraping up all the browned bits from the bottom of the pan.

6. Nestle the chicken pieces back into the sauce. Lower the heat to a simmer and loosely cover the pot. Simmer for at least 30 minutes, or up to one hour for extra-tender chicken and deeper flavor. Serve over your desired carb (suggestions below).

Notes: 

– Freezes well in its sauce for up to three months.

– To serve on Shabbos: Freeze in advance, then thaw and reheat gently over low heat on the blech. Add a splash of water if needed to loosen the sauce.

– Serve with mashed potatoes, quinoa, egg noodles, farfel, or rice.