This recipe for chicken paprikash is easy to prepare and serve to your family any night of the week. It has a comforting feel to it, with its seasoned stew and vibrant color. I used bone in-chicken legs and boneless chicken breasts for this recipe, though it’s typically made with all bone-in pieces. The stew for this dish develops a rich color thanks to the sweet paprika used.
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- 2 pounds chicken, half skin-on, bone-in legs, and half boneless, skinless chicken breasts
- 1 small onion cut into thin strips
- 3 tablespoons sweet paprika
- 2 cups chicken broth
- 1/2 container cherry tomatoes, cut in half
- Pat the chicken dry with a few paper towels. Season with the salt and the black pepper and set aside.
- Add the oil and butter to a skillet over medium-high heat. When hot, add the chicken to the skillet (skin side down) and cook, for about 5 minutes. Flip the chicken and cook for another 3 minutes or so.
- Remove the chicken from the skillet and set it aside.
- Reduce the heat on the skillet to medium. Add the onion and cook for 6 to 8 minutes, stirring.
- Add the paprika to the onions and cook, stirring, for about a minute.
- Transfer the chicken back to the skillet and add the broth and tomatoes. Bring the mixture to a boil, then reduce the heat to simmer and cook for 25 to 30 minutes, covered, until the chicken is fully cooked.
- Remove from the heat.
- Serve on individual plates with your favorite side like mashed potatoes, egg noodles or rice. Pour some of the liquid over each piece of chicken.