Paprika is used in many Croatian dishes and charcuterie. This stew is often served with dumplings, but egg noodles are a fine alternative.
Ingredients
- Chicken Pieces 8
- Salt for seasoning
- Vegetable Oil 2-3 Tbs
- Yellow Onions 2 large, chopped
- Garlic 4 cloves, chopped
- Banana Peppers 2, chopped
- Tomatoes 2 large, chopped
- Mild Paprika 2 Tbs
- Hot Paprika 1 tsp, or to taste
- Chicken Broth 2 cups
- Freshly Ground Black Pepper to taste
- Caraway Seed ½ tsp
- Sour Cream ½ cup
- Flour 1 Tbs
Cook It
- Salt the chicken pieces well and let them sit at room temperature while you chop the onions.
- Heat a large sauté pan over low-medium heat and add some oil. Pat the chicken pieces dry with paper towels and place them skin-side down in the pan. Let the chicken pieces cook 4-5 minutes on one side, until well browned, then turn them over and let them cook 2-3 minutes on the other side. Remove the chicken from the pan to a bowl, set aside.
- In a large pot gently sauté the onions over a low-medium heat, stirring frequently until translucent. Add the chopped garlic and remove the pot from the heat after a few seconds. Add the mild paprika and stir to combine. Add the chopped banana pepper and tomato then season with black pepper, salt and caraway seed. Add the chicken broth and then nestle the chicken pieces into the pan. Cover and cook on a low simmer for 20-25 minutes (depending on the size of the chicken pieces).
- When the chicken is done to your taste, remove the chicken from the pan. Allow the pan to cool for a minute and then blend the remaining sauce with a hand blender. Mix the flour into the sour cream then slowly stir into the sauce. Add salt to taste. Add the chicken back to the pan and coat with the sauce. Serve with egg noodles and a little extra sour cream if you like.
