Chicken Paprikash and Peppers

I've taken a familiar chicken recipe and added more veggies.  I make it 2 ways; on the stove top in a dutch oven and in a slow cooker.  Either way the chicken comes out tender and flavorful (not spicy).  If I'm pressed for time during the day, I put it in the crock pot in the morning. I'll share both recipes with you.  I love a Pinot Noir with this recipe.  Cheers!

Serves 4

4 Chicken thighs.  Bone in and skin on.

4 drumsticks. 

1 Green bell pepper seeded and sliced.

1 Red bell pepper seeded and sliced.

1/2 yellow onion sliced.

1 1/2 cup Chicken stock.

3 Tbs. sweet or smoky Paprika seasoning.

1/2 cup sour cream.

salt and pepper.


Crock Pot:

Salt and pepper chicken pieces and put into a saute pan on high heat with 1 Tbs. olive oil and 1 Tbs. butter. Brown all sides. This will take 8-10 minutes.

Slice in long strips onion and peppers. Do not dice.

Transfer chicken once it is browned into the Crock Pot.  Add chicken stock, peppers, onions and paprika and cover.  Cook on medium heat for 6 hours.

After the 6 hours is up, add sour cream and stir gently so you do not pull chicken away from the bone.  Give the chicken 10 more minutes and serve.

Stove Top in dutch oven or 8 quart pasta pot.

Brown chicken on all sides in a skillet with 1 Tbs. olive oil and 1 Tbs. butter on high heat.  This will take 8-10 minutes.  In a dutch oven or pasta pot, saute onions and peppers on high heat in 2 Tbs. of olive oil.  Once veggies have soften, add chicken stock and the paprika.  Transfer the chicken from the skillet into the dutch oven. Cover and simmer on low heat for 30 minutes.  After 30 minutes, Add sour cream and gently stir.  Serve over rice, buttered egg noodles or with a salad.




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