Paprika chicken, also known as chicken paprikash, is a traditional Hungarian dish that's typically finished with a little sour cream and begun of course, with
lots of paprika. The recipe below changes things up a bit. The paprika definitely stays, but barbecue sauce is added to the tomato sauce; and it's a pleasant surprise.
Also, instead of finishing it with sour cream, I finished it with some Greek yogurt. For no real reason really, other than I wanted to do something different. Now, I'm happy I did! Of course, if you want to keep it truly authentic, sour cream is definitely the way to go!
How to make BBQ Paprika Chicken
4
10 minutes
5 hours
5 hours, 10 minutes
2 pounds bone-in chicken thighs, skin removed
1 teaspoon chili powder
1 teaspoon garlic powder
1/4 cup paprika
1 onion, diced
3/4 cup chicken stock
1/2 cup tomato sauce
1/2 cup barbecue sauce
1 cup Greek yogurt
Place the chicken in a large bowl and season with chili powder, garlic powder, and paprika. Mix well so chicken is fully coated.
Mix all other ingredients, except the Greek yogurt, in the bottom of a 6-quart slow cooker. Place the chicken thighs on top.
Cover the slow cooker and cook on high for 5 hours.
Remove chicken from slow cooker and turn the heat off. Add the Greek yogurt, whisk to incorporate, and pour over the chicken.
