Amy’s Paprikash Stew
4 slices thick cut bacon, chopped
3 lbs. chicken pieces on the bone, skin on – preferably thighs
1 large white onion, sliced
2 red peppers, sliced length-wise, ½ inch
2 yellow peppers, sliced length-wise, ½ inch
2 orange peppers, sliced length-wise, ½ inch
4 large or 6 small cloves garlic, roughly chopped
1 Tbsp oil
3 Tbsp. Smoked paprika
2 Tbsp. Sweet Hungarian paprika
1 tsp. fresh ground pepper
½ -1tsp. cayenne pepper (more or less to taste)
4 cups chicken stock
16 ounces sour cream
½ cup whipping cream
1 Tbsp. corn starch
½ cup chopped fresh parsley
Salt to taste
2 cups cooked Brown Rice
1. Cook bacon in large stock pot or Dutch oven over medium-high until crisp. Remove bacon bits, leave bacon fat in the pan.
2. Sear both sides of the chicken thighs in the bacon fat, about 1 minute each side. Set aside on cutting board or plate.
3. Add sliced onion, garlic, and one of each red, yellow, and orange peppers.
4. Sauté vegetables until onions are just translucent, about 3 minutes.
5. Add both paprikas and both peppers.
6. Return seared chicken to the pan, toss vegetables and chicken in the paprikas to ensure even coverage.
7. Add chicken stock , bring to a boil, then reduce to a simmer for at least an hour, or until chicken is fall-apart tender.
8. Carefully remove all chicken pieces to a cutting board until cool enough to remove the skin and separate all the meat from the bones.
9. If pieces of chicken are too large, roughly chop into bite-sized pieces.
10. Return meat to the pot, discard bones and skin.
11. Add all remaining raw pepper slices to pot.
12. Add sour cream, stir.
13. Whisk cornstarch into the whipping cream as thickening agent, pour immediately into stew.
14. Stir over medium-high heat until thickened, about 5 minutes.
15. Add chopped parsley.
16. Salt to taste.
17. Stir in cooked brown rice, or simply serve stew over the rice.
18. Top each serving with crumbled bacon pieces.