Tip : Try a combination of skinless, boneless chicken thighs, drumsticks and chicken tenders, or chicken breast. The thighs and drumsticks are tender and do not dry out. The chicken should release enough juices so that there is no need to add water. However, if it looks dry, add 1/4 cup of water to start, then add more if it still looks dry.
Ingredients
- 2 whole skinless boneless chicken breasts or a combination of drumsticks, thighs and breast
- 1 small onion
- 1 small banana pepper
- 1 medium tomato cut in 6-8 wedges
- 2 tbsp olive oil or lard
- 2 tbsp Hungarian paprika
- 1 tsp kosher salt
- 1/4 cup 35% sour cream
- 3-4 sprigs chopped parsley
Instructions
Gather all ingredients before starting the recipe.
- Cut 2 whole skinless boneless chicken breasts or use a combination of chicken drumsticks, thighs, and breasts.
- Peel and dice 1 small onion and cut 1 medium tomato into wedges.
- Heat 2 tbsp olive oil or lard in sauté pan over medium heat.
- Add the onion, tomato cut into wedges and 1 small banana pepper to the pan, season with kosher salt and stir to combine. Cover with a lid and sauté until the onions become translucent, about 5 minutes.
- Take the pan off the heat and stir in 2 tbsp Hungarian paprika until fully incorporated. Adding the paprika off the heat allows it to bloom gently, preserving its sweet flavor, vibrant color, and distinctive aroma without becoming bitter.
- Return pan to heat and add the chicken pieces, season with kosher salt to taste.
- Bring the mixture to a brisk simmer, then reduce the heat to low. Cover the pan and cook gently until the chicken is tender and cooked through, about 25-30 minutes. The chicken will release its own juices as it cooks, creating the base of the sauce. If the pan looks dry at any point, add up to ½ cup of water, enough to bring the liquid level just below the chicken.
Sauce preparation
- Remove cooked chicken to a platter and cover to keep warm.
- Mix the remaining pan juices with an immersion blender until smooth.
- Stir in 1/4 cup 35% sour cream with a wire whisk until the sauce is smooth. Return chicken to the sauté pan and reheat over low heat until ready to serve. Do not boil sauce once the sour cream has been added.
- Garnish with 3-4 sprigs chopped parsley