I made this as a way to keep using the fresh paprika I bought for the vegetarian stew from Sophie. This dish is actually quite similar to hers but it has chicken in it.
Notes:
- I used fresh paprika (Edes Anna) because I had it. I used the same amount as dried but I really think I should have used more. I also really liked the addition of smoked paprika that I sprinkled on the bowls of leftovers.
- I used 6 bone-in, skin-on chicken thighs.
- Don't skip the sour cream! In my final bowl of it before it was gone I mixed in some plain yogurt, and it majorly improved the final flavor of the dish.
- I wasn't a huge fan of the final texture of the chicken skin (for me, if it's not crispy I don't really want it) so I removed it before serving. I also removed the bones from the chicken while I was at it, for easier eating.
- I left the tomato out and didn't miss it.
Verdict: I want to make it again now that I know a little better how I like it. Husband really liked it, too.
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RECIPE: Chicken Paprikash (New York Times)
