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dutch oven polish chicken paprikasz

MonisiaH avatar
Recipe by
Monica H
@MonisiaH
Michigan City, IN

Just like mama made it! Almost; mama didn't add sour cream. I grew up on this; it is one of my most favorite dishes. The smell immediately brings me back to my mama's kitchen; when I walked in through the door, I knew it was paprikasz for dinner.

yield 4 -5
prep time 30 Min
cook time 1 Hr 30 Min
method Slow Cooker Crock Pot

Ingredients For dutch oven polish chicken paprikasz

  • 4 - 5 lb
    chicken ) i used boneless, skinnless chicken thighs)
  • 1 c
    paprika (i did not use the hot kind). this may seem like a lot, but it is worth it.
  • 1
    large yellow onion
  • 1 1/2
    bell peppers
  • 14 oz
    tomato puree or crushed tomatoes
  • 4 clove
    garlic
  • 3 Tbsp
    unsalted butter
  • 2 Tbsp
    olive oil
  • 1/2 c
    flour
  • 1 c
    chicken broth
  • 1 Tbsp
    sour cream optional

How To Make dutch oven polish chicken paprikasz

  • 1
    Wash chicken. Place chicken in plastic container. Add 1/3 cup paprika, 1 tbs salt, 1 tbs pepper. Cover and let martinate 1-2 hours at room temp.
  • 2
    Roughly chop onions and bell peppers into mid-size chunks. Melt 3 tbs butter in dutch oven over medium heat. Add onions, cover and cook for 10 minutes.
  • 3
    Uncover, give onions a good stir. Add bell peppers. Give another good stir, cover and let cook for 10 minutes. In the meantime, heat 2 tbs olive oil in pan and brown chicken on both sides.
  • 4
    Peel and roughly chop garlic. Add chicken and garlic to dutch oven. Stir, cover and let cook 10 minutes.
  • 5
    Add tomato, 1/4 cup paprika, 1 tsp salt and 1 tsp pepper. Stir, cover, and let cook 25 minutes over low - medium heat.
  • 6
    After 25 minutes, stir. Taste. Add more salt and paprika if needed. Cover and let cook about 15 more minutes, or until chicken is cooked through.
  • 7
    In mixing bowl, whisk thouroughly flour and about 3/4 cup of hot liquid from dutch oven. While whisking, pour in the chicken broth. When no more flour chunks appear, pour it all back into dutch oven.
  • 8
    OPTIONAL: Add 1 tablespoon sour cream (or more, if you like more).
  • 9
    Turn off heat, cover and let sit for about 30 minutes. Serve over mashed potatoes, egg noodles or rice. Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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