This bare-bones version of the Hungarian classic makes for a pleasant weeknight chicken braise.
What you will need
1 Yellow Onion
1 Red Bell Pepper
2 lb Chicken Thighs
1 Tbsp Unsalted Butter
1 Tbsp Paprika
500 ml Chicken Stock
1 tsp Salt
1/2 tsp Black Pepper(Nutritional facts 271 calories, 18.35 g fat, 12.57 g carbohydrates, 14.19 g protein, 66 mg cholesterol, 973 mg sodium)
How to cook
Halve onion through the root axis and remove the peel. Slice parallel to the root tip to yield thin arcs of onion.
Slice the red bell pepper in half through the stem. Remove the seeds and stem. Slice into strips.
Heat some oil in a heavy skillet over high heat. When the oil is nearly smoking, add the chicken thighs, skin-side down. Don't bother them too much until the skin is crispy and brown enough that it easily releases from the pan, otherwise, the skin may fall off of the chicken thigh.
When the chicken thighs are all browned on the skin-side, flip them over and move them towards the edges of the pan to make some room. Add the sliced bell pepper.
Add the sliced onion. Reduce heat slightly and continue cooking, stirring frequently, until the onion is tender and translucent.
Stir the butter into the tender vegetables.
Stir in the paprika.
Stir in the chicken stock.
Bring to a simmer and cook for about 25-30 minutes or until the chicken is cooked through.