3 lbs bone in skin on chicken thighs and/or drumsticks
1 teaspoon Salt
1/3 cup sweet Hungarian paprika
1 (12 ounce) jar roasted red peppers, drained and rinsed
2 Tbl tomato paste
1 Tbl white vinegar
1 Tbl vegetable oil
1 large yellow onion, diced
1/2 cup sour cream
Heat oven to 325 degrees.
Place chicken in a bowl. Sprinkle with salt, toss to coat. Set aside.
Place paprika, roasted red peppers, tomato paste, and vinegar in a blender or food processor and blend smooth.
Heat vegetable oil in a dutch oven on the stove over medium high heat. Add onions and cook until translucent and softened, 8 to 10 minutes. Add paprika paste and cook until fragrant, about 1 minute. Turn off the heat, add the chicken pieces, and stir to coat them well.
Add the lid and place in the oven. Cook for 30 minutes then give it a gentle stir. Replace the lid and cook another 30 minutes. Remove the lid, give it another gentle stir, and cook for 20-30 more minutes until the chicken is fall apart tender. Stir in sour cream and serve over cooked egg noodles.
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