Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon butter (or use vegetable oil)
  • 2 pounds bone-in chicken pieces (I used thighs for this recipe, skin on)
  • Salt and black pepper to taste
  • 1 large onion (chopped)
  • 1 red bell pepper (chopped (optional) - Hungarian bell peppers are ideal)
  • 1 jalapeno pepper (chopped (optional, for more spice factor))
  • 3 cloves garlic (chopped (optional))
  • 3 tablespoons sweet paprika
  • 1 teaspoon hot paprika (or use cayenne powder)
  • 15 ounce can tomatoes (use crushed tomatoes or fire roasted tomatoes, or you can use fresh, chopped)
  • 1/2 cup sour cream (room temperature - or use crema, yogurt, quark or heavy cream)
  • FOR SERVING: Spicy chili flakes, fresh chopped parsley

Instruction

  • Heat the butter or oil in a large pan.
  • Pat the chicken dry, then season with salt and pepper. Sear the chicken 4-5 minutes per side, allowing the fat to render and the skin to brown. Remove the chicken and set it aside for now.
  • Drain some of the fat from the pan, leaving about a tablespoon. Add the onion and peppers. Stir to get all those flavorful brown bits from the bottom of the pan. Cook for 5 minutes to soften.
  • Add the garlic, paprika, hot paprika and salt and pepper to taste. Cook, stirring, for one minute.
  • Add the tomato and stir to incorporate.
  • Add the chicken back to the pan. Cover and simmer for 20-25 minutes, or until the chicken is cooked through. It should measure 165 degrees F (74 C) internally when measured with a meat thermometer.
  • Remove from heat. Remove the chicken and swirl in the sour cream a bit at a time until it is fully incorporated. Adjust with salt and pepper.
  • Add the chicken back to the pan and spoon the sauce over the chicken pieces. Heat a bit more if needed.
  • Garnish and serve!