Chicken Paprika Dream

Description:

A vibrant and hearty stew, Chicken Paprika Dream boasts tender chicken pieces swimming in a rich, reddish-orange paprika-infused sauce. The sauce is thickened and slightly glossy, speckled with the bright colors of the bell peppers and flecked with fresh parsley. The chicken is perfectly cooked, moist and flavorful, showcasing the warm, earthy tones of the paprika blend. The aroma is intensely fragrant, a blend of sweet and smoky paprika, caraway seeds, and garlic. The overall visual effect is one of warmth and rustic charm, suggesting a comforting and delicious meal.

Ingredients:

• - 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• - 1 large onion, chopped
• - 2 bell peppers (1 red, 1 green), chopped
• - 2 cloves garlic, minced
• - 1 tbsp paprika
• - 1 tsp sweet paprika
• - 1/2 tsp smoked paprika
• - 1/4 tsp cayenne pepper (optional)
• - 1 tsp caraway seeds
• - 1 bay leaf
• - 1 (14.5 oz) can diced tomatoes, undrained
• - 1 cup chicken broth
• - 1/2 cup sour cream
• - 2 tbsp chopped fresh parsley
• - 2 tbsp butter
• - Salt and freshly ground black pepper to taste
• - 1 tbsp olive oil

Instructions:

1. 1. Season chicken pieces generously with salt and pepper. Heat olive oil and 1 tbsp butter in a large, oven-safe skillet (Dutch oven preferred) over medium-high heat. Add chicken and cook, stirring occasionally, until browned on all sides (about 8-10 minutes). Remove chicken from skillet and set aside.
2. 2. Reduce heat to medium. Add remaining 1 tbsp butter to the skillet and melt. Add chopped onion and bell peppers; cook until softened, about 5-7 minutes, stirring occasionally. Add minced garlic and cook for another minute until fragrant.
3. 3. Stir in paprika (all three types), cayenne pepper (if using), caraway seeds, and bay leaf. Cook for 1 minute, stirring constantly, to toast the spices slightly.
4. 4. Return the chicken to the skillet. Add the diced tomatoes (undrained) and chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes, or until chicken is cooked through and tender.
5. 5. Remove the bay leaf. Stir in sour cream and parsley. Season with salt and pepper to taste. Simmer for another 5 minutes, or until sauce has slightly thickened. Do not boil.
6. 6. Preheat your oven to 350°F (175°C). Transfer the skillet to the preheated oven and bake for 15 minutes, or until the sauce is bubbly and slightly browned on top. This step helps to deepen the flavors and create a richer texture.
7. 7. Remove from oven and let rest for 5 minutes before serving. The sauce will continue to thicken slightly as it cools.
8. 8. Serve hot, garnished with extra fresh parsley, if desired. This dish pairs well with egg noodles, mashed potatoes, or rice.