3 tbsp RawSpiceBar’s Hungarian Sweet Paprika or Hot Paprika
3 to 4 pounds chicken thighs and drumsticks, or whole chicken legs
Kosher salt and freshly ground black pepper to taste
1 tbsp neutral oil, like canola
3 tbsp unsalted butter
1 large yellow or Spanish onion, peeled and diced
3 cloves garlic, peeled and minced
3 tbsp all-purpose flour
1 cup canned crushed tomatoes or 1 large ripe tomato, chopped
1 cup chicken broth, homemade or, if not, low-sodium
1 pound egg noodles
3/4 cup sour cream
1. Heat oven to 400. Pat chicken dry and season with salt and pepper. In a large skillet, add oil and 1 tbsp butter over medium-high heat. Sear chicken in batches, skin side down, until golden and crisp, 5-7 minutes per side. Set on plate and set aside.
2. Remove all but a tbsp fat from skillet. Return the pot to the stove, over medium heat, and add the onion. Cook until translucent, 5-7 minutes. Add garlic, and cook, another, 3-4 minutes. Combine sweet paprika and flour and add to mix, cooking 4-5 minutes.
3. Add tomatoes and cook 3-4 minutes. Add broth, whisk until smooth and then add chicken back to pan, skin up. Move pot to oven and roast, 25-30 minutes.
4. Serve over noodles and sour cream and enjoy your chicken paprikash!