- 6 bone-in, skin-on chicken thighs (about 2 lb.)
- Kosher salt and freshly ground black pepper
- 4 to 5 Tbs. olive oil
- 1 lb. kielbasa, cut on the diagonal into 12 chunks
- 1 medium onion, small diced
- 2 medium garlic cloves, chopped
- 2 medium green bell peppers, medium diced
- 2 Tbs. sweet Hungarian paprika
- 1 tsp. sweet smoked Spanish paprika (pimentón)
- 1 28-oz. can diced tomatoes
- 1 cup low-salt chicken broth
- 1/2 cup sour cream
- 3 Tbs. chopped fresh parsley
Season the chicken on both sides with 3/4 tsp. salt and 1/2 tsp. pepper. Heat 2 Tbs. of the oil in a 6-quart Dutch oven over medium-high heat until shimmering hot. Sear the chicken on both sides until nicely golden brown, about 8 minutes total. Transfer the chicken to a plate and sear the cut ends of the kielbasa until golden brown, about 2 minutes total. Transfer the kielbasa to the plate with the chicken. Pour off and discard the fat from the pan.
Add 2 more Tbs. of the oil, reduce the heat to medium, and cook the onion, stirring occasionally, until beginning to soften, 3 to 4 minutes. Add the garlic and cook until fragrant and the onions are completely soft and golden, 2 to 3 minutes more. Push the onions and garlic to one side of the pan and add 1 Tbs. of olive oil if the pan looks dry. Add the peppers and cook, stirring once or twice, until beginning to brown, 4 to 5 minutes.
Remove the pot from the heat, add both of the paprikas and stir together with all the vegetables for 30 seconds. Return the pot to the heat and add the tomatoes, chicken broth, and 1/4 tsp. pepper. Immerse the chicken in the sauce and scatter the kielbasa on top. Cover and simmer over medium-low heat until the thighs are cooked through (cut into a thigh near the bone to check for doneness), 25 to 30 minutes. Remove the skin from the chicken if you like. Stir in the sour cream, season with salt to taste and serve sprinkled with parsley.
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