
How To Make Chicken and Sausage Paprikash By Rachael

How To Make Soufflé Pancakes with Blueberry Jam | Kid Chef Matth…

How To Make Fried Rice | Geoffrey, Madeline and Anna Zakarian

How To Make Ham, Egg + Cheese Hash Brown Waffles | BLD Recipe

Rach's Chicken Riggies + Expert-Picked Style, Design and Tech Es…

Quick Maple Pork Chops With Garlicky Mashed Potatoes + Tom Payne…

Tony Hale Dishes On "I Love Lucy" Film + Rach Makes a Greek Feast

Jessica Alba & Cash Warren's "Double Date" With Rach & John + Ra…

Rach's Bagels 5 Ways (Like Spinach & Artichoke!) + Ham, Egg & Ch…

How To Make Tso Tini Cocktail | John Cusimano

How To Make Rachael's General Tso's Chicken

How To Make Perfectly Charred Carne Asada Tacos with Avocado Cre…

We Surprise The Adorable Couple Behind The Secret @MealsSheEats …

How To Make John's Blackberry-Ginger "House Call Mocktail | John…

What Happens In Your Body When You Eat Whole vs Refined Grains |…

How To Make Pho | Rachael Ray

How To Make Honey Soy Glazed Salmon | Dr. Ian Smith

Deals From Rue La La: Genuine Soft Leather Jackets, Healthy Pres…

Cake Boss Buddy Valastro's Fun Cake Decorating Ideas For Spring

Former Rachael Ray Mag Editor Wrote 365 Thank You Letters In One…

How To Make Meatball Patty Melt Pizzas | Rachael Ray
Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.
Rach's Hungarian-inspired chicken dish comes together in a single skillet with peppers, kielbasa and flavorful spices.
Rach's Tip: Serve with egg noodles (12 ounces tossed with butter, chives, dill and parsley), spaetzle, potato pancakes, boiled chunks of potatoes, or polenta.
Ingredients
- 1 tablespoon extra-virgin olive oil (EVOO) or olive oil
- 1 pound kielbasa, halved lengthwise and sliced on small bias
- 1 large onion (or 2 medium onions), quartered and thinly sliced across
- 1 fresh Marconi Italian pepper, red field pepper or red bell pepper, quartered and thinly sliced across
- 1 roasted red pepper (or 4 piquillo peppers), quartered and thinly sliced
- ¼ cup chopped Italian red pickled cherry peppers
- 6 cloves garlic, sliced or chopped
- Salt and pepper
- 2 tablespoons Hungarian paprika
- 1 tablespoon pimenton or smoked sweet paprika
- 1 tablespoon hot paprika or chili powder
- 1 cup chicken stock or bone broth
- One 28-ounce can chopped or crushed fire-roasted tomatoes
- 1 rotisserie chicken, skin and bones removed, meat pulled
- ½-1 cup crème fraiche or sour cream, cook's choice as to creamy factor
- Dill, parsley and chives, finely chopped (any or all to garnish)
Yield
Preparation
Heat a large skillet over medium-high heat and add EVOO or olive oil and sausage, render 2 minutes. Add onion, peppers and garlic, salt and pepper and cook to soften 5 minutes, stirring frequently. Stir in spices and toast 1 minute, then add stock, tomatoes and chicken to combine, simmer until ready to serve. Stir in crème fraîche or sour cream, adjust seasoning and top with herbs. Serve in shallow bowls with side of choice.