The deep, rich color and slightly piquant flavor of paprika lays the groundwork for this classic Hungarian stew, which is traditionally served over hot egg noodles. If your slow cooker doesn’t have a flameproof insert, brown the chicken and sauté the onions and bell peppers in a Dutch oven or large sauté pan, then transfer the contents of the deglazed pan and the chicken to a slow cooker to finish cooking.
- 1 chicken, 4 to 5 lb. (2 to 2.5 kg), cut into 8 serving pieces, trimmed of excess skin and fat
- Kosher salt and freshly ground pepper
- 2 Tbs. unsalted butter
- 2 Tbs. canola oil
- 2 yellow onions, finely chopped
- 1 green bell pepper, seeded and finely chopped
- 1/2 cup (4 fl. oz./125 ml) low-sodium chicken broth
- 2 Tbs. sweet paprika
- 1 tsp. hot paprika (optional)
- 2 tomatoes, seeded and chopped
- 1/2 cup (4 oz./125 g) sour cream
Season the chicken with salt and pepper.
In the flameproof insert of a slow cooker over medium-high heat, warm the butter and oil until the butter is melted. Working in batches to avoid crowding, add the chicken pieces and cook, turning as needed, until browned, about 10 minutes. Transfer to a plate and set aside.
Pour off all but 2 Tbs. of the fat from the insert and return the insert to medium-high heat. Add the onions and bell pepper and cook, stirring, until softened, about 5 minutes. Stir in the broth, paprika(s) and tomatoes and deglaze the insert, stirring and scraping up the browned bits on the insert bottom with a wooden spoon.
Transfer the insert to the slow cooker, add the chicken and stir and turn the chicken pieces to coat with the tomato mixture. Cover and cook on low for 6 hours. The chicken should be tender and opaque throughout.
Transfer the chicken to a platter and tent with aluminum foil to keep warm. Bring the liquid to a simmer on the high-heat setting and cook, uncovered, until slightly thickened, about 10 minutes. Turn off the cooker, stir in the sour cream and season with salt and pepper.
Transfer the chicken to individual plates, top with the sauce, and serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Quick Slow Cooking, by Kim Laidlaw (Weldon Owen 2014)