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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.
- 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)
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.
