Serve this dish over egg noodles, rice, or Israeli couscous.
2 tablespoons sweet Hungarian paprika
1 teaspoon garlic powder
1 teaspoon salt, or more if needed
1/2 teaspoon black pepper, plus more if needed
4 pounds chicken thighs and legs, trimmed of excess fat
2 tablespoons vegetable oil
2 onions, finely chopped
1 green bell pepper, seeds removed and finely chopped
2 stalks celery, thinly sliced
4 cloves garlic, finely chopped
1 28-oz. can diced tomatoes, with juice
2 tablespoons tomato paste
1/3 cup chicken broth
1/4 teaspoon cayenne pepper, or more if needed
chopped fresh parsley, for serving
1. In a small bowl, stir together the paprika, garlic powder, salt, and pepper. Rub the mixture evenly over the chicken pieces, reserving any excess rub (you’ll use it in a minute). Heat the oil in a large Dutch oven or another large, heavy-bottomed pot set over medium-high heat until shimmering but not smoking. Working in batches, add the chicken pieces and brown them on both sides, turning once with tongs, 3-4 minutes per side. Remove browned chicken from pot and set aside on a plate.
2. Lower heat to medium and add the onions, bell pepper, celery, and chopped garlic; cook, stirring occasionally, until softened and lightly browned, 7-10 minutes. Stir in any remaining paprika rub along with the tomatoes and juice, tomato paste, broth, and cayenne. Return chicken pieces to the pot and spoon sauce over top. Lower heat to medium-low, cover the pot and simmer, stirring occasionally, until chicken is cooked through and tender, 50-60 minutes.
3. Uncover the pot, remove chicken pieces with tongs and arrange on a serving platter. Allow the sauce to cook down in the pan, stirring often, until it thickens slightly, 3-5 minutes. Taste and season with additional salt, pepper, and cayenne, if desired. Spoon sauce over the chicken and top with fresh parsley.