5 - 6 bone in skin on chicken thighs
2 teaspoons salt, divided
1/3 cup sweet Hungarian paprika (not hot, not sharp, not smoked - very important!)
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
4 large carrots, peeled, and cut into chunks about the same size as the meat
1/2 cup low sodium chicken broth
1/4 cup sour cream
Heat the oven to 325 with the rack in the lower middle position.
Peel the skin off the chicken and discard. Sprinkle chicken with 1 teaspoon of the salt and 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 large dutch oven on the stove over medium high heat. Add onions and remaining teaspoon of salt and cook until translucent and softened, 8 to 10 minutes. Add paprika paste and cook until fragrant, about 1 minute. Off heat, add the carrots, chicken, and chicken broth and stir to coat.
Add the lid and place in the oven. Cook for 2 hours until chicken and carrots are very tender. Remove chicken to a plate and shred. Discard the bones. Add the chicken back to the pot. Stir in sour cream and serve over cooked egg noodles.
Comments