Lunch: Hungarian Chicken with Smoked Paprika

Brown the chicken first in a skillet, then simmer in a slow cooker along with bell pepper, onion and tomato, Season with smoked paprika and serve over noodles for a one-dish dinner.

Ingredients

1 red bell pepper, cored, seeded and sliced
1 yellow bell pepper, cored, seeded and sliced
1 onion, sliced
1 (28 oz.) can whole plum tomatoes, drained and coarsely chopped, with 1/2 cup juice reserved
1 cup chicken broth
1 clove garlic, minced
1 teaspoon picante Spanish smoked paprika or 1 1/2 tsp Hungarian paprika
1 tablespoon plus 2 tsp. olive oil
1 (3 lb.) chicken, quartered and skinned
1 tablespoon kosher salt
1/2 teaspoon black pepper
1/3 cup sour cream
1 pound tagliatelle pasta

Instructions

Place peppers, onion, tomatoes, juice, 1/2 cup chicken broth, garlic and paprika in a slow cooker.
In a large skillet, heat 1 Tbsp. oil over medium high heat. Season chicken with salt and pepper. Add to skillet and brown all sides, about 8 minutes. Transfer to slow cooker. Pour remaining 1/2 cup broth in skillet; scrape bottom of pan to incorporate browned bits. Pour liquid into slow cooker and cook on high setting for 6 hours.
Remove chicken and let cool. Remove meat from bones and return to slow cooker; discard bones. Stir in sour cream.
Cook pasta according to package directions. Toss with remaining 2 tsp. oil. Serve chicken over pasta.

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