Paprika Chicken with Kielbasa

Paprika Chicken with Kielbasa
Photo by Scott Phillips


  • 1 28-oz. can diced tomatoes
  • 6 bone-in, skin-on chicken thighs (about 2 lb.)
  • 3 Tbs. chopped fresh parsley
  • Kosher salt and freshly ground black pepper
  • 1 tsp. sweet smoked Spanish paprika (pimentón)
  • 1 medium onion, small diced
  • 1 cup low-salt chicken broth
  • + 6 more ingredients
    • 2 medium garlic cloves, chopped
    • 4 to 5 Tbs. olive oil
    • 2 medium green bell peppers, medium diced
    • 2 Tbs. sweet Hungarian paprika
    • ½ cup sour cream
    • 1 lb. kielbasa, cut on the diagonal into 12 chunks

Season the chicken on both sides with 3/4 tsp. salt and 1/2 tsp. pepper. Heat 2 Tbs. of the oil in a 6-quart Dutch oven over medium-high heat until shimmering hot. Sear the chicken on both sides until nicely golden brown, about 8 minutes total. Transfer the chicken to a plate and sear the cut end...

View full recipe at Fine Cooking


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