Ingredients:

  • 2 lbs (900 g) bone-in, skin-on chicken thighs and/or drumsticks (about 6 pieces)
  • 1 1/2 tsp (9 g) kosher salt, plus extra to taste
  • 1/2 tsp (1.5 g) freshly ground black pepper
  • 2 tbsp (30 ml) neutral oil (vegetable or canola)
  • 1 tbsp (14 g) unsalted butter
  • 1 large yellow onion (about 200 g), thinly sliced
  • 2 medium bell peppers (any colour), cored and sliced (about 300 g total)
  • 3 cloves garlic, minced
  • 2 tbsp (15 g) Hungarian sweet paprika (preferably fresh)
  • 1 tsp (2 g) smoked paprika (optional)
  • 1 tbsp (15 g) tomato paste (or 1 cup / 240 g canned diced tomatoes)
  • 2 cups (480 ml) low-sodium chicken stock
  • 1 bay leaf
  • 1/2 tsp (1 g) caraway seeds (optional)
  • 1 lb (450 g) waxy potatoes, cut into 1–1.5 inch (2–3 cm) chunks (optional)
  • 1 tbsp (14 g) unsalted butter + 1 tbsp (8 g) all-purpose flour (for quick roux) OR 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) cold water (for slurry)
  • 1/2 cup (120 g) sour cream (full-fat recommended)
  • 1 tsp (5 ml) lemon juice (or to taste)
  • 2 tbsp (8 g) fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat and season: Pat chicken dry and season evenly with 1 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper.
  2. Brown the chicken: Heat 2 tbsp neutral oil and 1 tbsp butter in a heavy Dutch oven over medium-high heat. Brown chicken skin-side down until deep golden and crisp, 3–5 minutes, then brown the other side briefly. Work in batches if needed and remove chicken to a plate.
  3. Sauté aromatics and peppers: Reduce heat to medium. Add sliced onion and a pinch of salt and cook until softened and lightly caramelized, 6–8 minutes. Add bell peppers and cook until softened, 4–6 minutes. Add minced garlic and cook 30–60 seconds until fragrant.
  4. Bloom the paprika and add tomato: Remove pan briefly from heat. Stir in 2 tbsp Hungarian sweet paprika and 1 tsp smoked paprika (if using) and 1 tbsp tomato paste (or canned diced tomatoes). Cook in residual heat for 20–30 seconds to bloom the paprika without burning, then return pan to medium heat.
  5. Deglaze and build the stew: Pour in 2 cups low-sodium chicken stock and scrape up browned bits. Stir in 1 bay leaf, 1/2 tsp caraway seeds (if using), and potatoes (if using). Nestle browned chicken back into the pot, skin-side up.
  6. Simmer gently: Bring to a simmer, then reduce heat to low, cover partially, and simmer gently until chicken is cooked through and tender and potatoes are fork-tender, about 25–30 minutes. Chicken should reach 165°F (74°C) at the thickest point.
  7. Thicken the sauce (if needed): For a roux, melt 1 tbsp butter and whisk in 1 tbsp flour, cook 1 minute, then whisk into simmering stew and cook 2–3 minutes until thickened. Or whisk cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) into the stew and simmer 2–3 minutes until glossy. Adjust seasoning with salt and pepper.
  8. Finish with sour cream: Temper 1/2 cup sour cream by whisking in a few spoons of hot stew liquid, then stir the tempered sour cream into the pot off the heat. Stir in 1 tsp lemon juice and 2 tbsp chopped parsley. Reheat gently if needed but do not boil after adding sour cream.
  9. Serve: Spoon Paprika Chicken Stew over egg noodles, rice, or with crusty bread. Garnish with extra parsley and serve immediately.