Hungarian Paprikash

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Paprika is my new favorite spice, but smoked paprika really its the cats meow of the spice world. So I am so into Hungarian food I made a real paprikash and it was simply delicious. Make sure when you cook the chicken you use a whole chicken cut up bones and all. It really makes the chicken moist. 

Ingredients
1 (3 1/2 to 4 lb.) whole chicken, cut in pieces 
1 1/4tsp. kosher salt 
1/2tsp. pepper 
1tbsp. olive oil 
1 medium yellow onion, thinly sliced into rings 
1 red bell pepper, thinly sliced 
1c low-sodium chicken broth 
2 (14.5 oz.) cans diced tomatoes, undrained* 
1 tbsp. paprika SMOKED

Method
Heat oven to 400°. Season chicken with 3/4 tsp. of the salt and black pepper. Heat oil in a dutch oven or large pan over medium-high heat. Working in batches, add the chicken, skin-side down. Cook without turning, until golden brown, 4 to 5 minutes. Turn and cook for 3 minutes more. Transfer chicken to a plate. Spoon off and discard all but 1 tbsp. of the fat from the pan. Add the onion and bell pepper and cook for 2 minutes. Add the broth and cook, stirring, for 1 minute. Add the tomatoes and their juices, the paprika, and the remaining salt. Bring to simmer.  Return the chicken to pot if using dutch oven. If you don’t have a dutch oven pour the onion-tomato mixture into a dish and place chicken on top. Place in oven. Bake until the chicken is cooked through, about 30 minutes. Serve on top of rice or egg noodles.