Chicken Paprikash

I love this dish. Its so easy, flavorful & tastes more complicated then it actually is.

I start off with heating up one tablespoon of olive oil in a heavy enamel cast iron pot. Then I add diced onions. I add 1 large or 2 small diced onions for every pound of chicken. Today I used 2lbs of chicken so I diced up two large onions. I also sliced 4 cloves of garlic and threw that into the pot as well. I let it all sweat until they become translucent. Once everything is translucent, I add in my chicken. Make sure to remove the skin of the chicken. Mushy skin is not so appetizing. I then add 3 heaping tablespoons of Pereg Spanish Paprika, salt & pepper. For my favorite step, and in my opinion a game changing step, I add 1 large or 2 small pureed red bell peppers. I add about 1/4 cup of water to my blender to get things moving and then just pour that over top of the chicken. Give everything a mix and cover the pot and simmer on a low medium heat for 2 hours.

After the pepper puree is added, there should be enough liquid in the pot to mostly cover the chicken. If there is not, add more water. You want the sauce to be thick but you also do not want the dish to burn.

I serve this dish with Pereg couscous.