Braised Chicken with Peppers



Braised Chicken with Peppers is a nod to my Hungarian roots. It is chicken thighs seasoned and cooked just right for all of the flavors to come together in an incredibly flavorful and satisfying dish. So many Hungarian dishes, start with a gentle saute of diced onions, and this one is no different. The chicken is then added along with a generous dose of paprika. My braise combines both sweet and smoked paprika for great interest; bell peppers are placed on top of the chicken while cooking, allowing all of the flavors to melt together. Please don't underestimate this dish; it is a powerhouse of flavors.


Ingredients for Braised Chicken with Peppers:


8 chicken thighs

2 medium-sized yellow onions, diced

2 red bell peppers, seeded and cut into 1/4 inch strips

1 yellow bell pepper, seeded and cut into 1/4 inch strips

1 1/2 cups chicken broth

2 tablespoons olive oil

1 1/2 teaspoons Hungarian sweet paprika

1 teaspoon smoked paprika

kosher salt

black pepper


Time-Saving Tips: Cut the vegetables earlier in the day so, they are ready when you're ready to cook.


Let's see what we need.


We're ready to cook.


Add the oil and onions to a pot. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper and cook for five minutes. Season the skin side of the chicken with salt and pepper and add to the pot; place skin side down nestled in between the onions. While the chicken is cooking, sprinkle the side facing you with a little salt and half of the paprika. After a few minutes and the chicken looks yellow to turn it over. Sprinkle the skin side with the remaining paprika.


Pour the chicken broth into the pot and cover the chicken with the pepper strips; season with salt and pepper; do not stir. Cover the pot and simmer for about 40 minutes until the chicken is cooked.


It's ready! While Braised Chicken and Peppers is pure comfort food to me, it's too good not to share. So next time you're having the company give this one a try. It's perfect served with noodles or mashed potatoes and string beans.


Enjoy!


Braised Chicken with Peppers:


  • 8 chicken thighs

  • 2 medium-sized yellow onions, diced

  • 2 red bell peppers, seeded and cut into 1/4 inch strips

  • 1 yellow bell pepper, seeded and cut into 1/4 inch strips

  • 1 1/2 cups chicken broth

  • 2 tablespoons olive oil

  • 1 1/2 teaspoons Hungarian sweet paprika

  • 1 teaspoon smoked paprika

  • kosher salt

  • black pepper

  • Add the oil and onions to a pot. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper and cook for five minutes. Season the skin side of the chicken with salt and pepper and add to the pot; place skin side down nestled in between the onions. While the chicken is cooking, sprinkle the side facing you with a little salt and half of the paprika. After a few minutes and the chicken looks yellow to turn it over. Sprinkle the skin side with the remaining paprika.

  • Pour the chicken broth into the pot and cover the chicken with the pepper strips; season with salt and pepper; do not stir. Cover the pot and simmer for about 40 minutes until the chicken is cooked.

  • Time-Saving Tips: Cut the vegetables earlier in the day so, they are ready when you're ready to cook.


2018 Cranberry Walk