This dish was inspired by Hungarian chicken paprikash, but presents the elements in a more deconstructed manner. The spicier kick in the pepper sauce is also a nod to Portuguese (via Africa) piri-piri sauce.
At Valley, we make this recipe with halved chickens that we almost fully debone—leaving only the wing bone at the top of the breast for structure. You may use any skin-on cuts of chicken you prefer, like thighs or whole legs, or a spatchcocked whole bird.
Yield: One whole chicken—or the equivalent weight in selected cuts—will serve 4 people. This recipe is easily scaled for a crowd.
Ingredients
- Whole chicken, skin on, cut in half and deboned (see note about alternatively using your choice of chicken parts)
- Salt
- Neutral oil, like rice bran or grapeseed
- 1 large handful of a mix of farmers’ market red peppers; we recommend a mix of sweet and spicy varieties, which could include:
- Jimmy Nardellos, ripe (so red) jalapenos, ripe (so red) Shishitos, Corno di Toros, Fresnos, Lunchbox peppers, bells or Hungarian red peppers, which each contribute to a nicely rounded flavor profile
- Neutral oil
- 2 tablespoons garlic confit with oil (see recipe here)
- Salt, to taste
- 2 cups chicken stock, homemade or good quality store-bought
- 1 head garlic, peeled into cloves
- 2 cups neutral oil
- ½ onion, Torpedo or other summer varietal recommended, peeled
- 1 large handful Jimmy Nardello peppers, about 6 ounces
- Salt, to taste
- Red wine vinegar
- 1 cup Greek yogurt or labneh
- 1 tablespoon garlic confit
- Zest and juice of 1 lemon
- Salt
- Hungarian paprika or Spanish pimenton, to taste
Preparation
The day before you plan to cook the chicken, salt the entire bird or pieces. Place the salted chicken, skin side up and uncovered, on a sheet pan or plate and place in the refrigerator. This dries out the skin of the chicken, making it easier to crisp.
The garlic confit and the chile sauce can both be made in advance, or the day you plan to serve.
To make the garlic confit, place the garlic cloves in a small pan and add enough neutral oil to cover. Warm the pan on low heat for several hours. The garlic will slowly cook and become sweet and soft. Store the garlic confit and its aromatic oil in the refrigerator until ready to use. Whatever you don’t use for this dish, you will want for another project!
To make the chile sauce, char the mixed red peppers over an open flame or saute in a hot pan with a little neutral oil. Once cooked, discard their tops and major seed veins, coarsely chop, and blend in a strong blender with the garlic confit. Add some of the garlic oil if needed to make a smooth paste. Season with salt and reserve.
The Jimmy Nardello peppers can be cooked in advance of the chicken, or simultaneously in a second pan. Heat a little neutral oil in a pan and add the onion half, cut side down. You should hear a sizzle when it hits the pan. Allow the onion to cook until the cut side is nicely charred. Move the charred onion to a bowl or container and tent with a towel or plastic wrap. Heat a little more neutral oil to medium hot, then add the Jimmy Nardello peppers. Turn the peppers as they blister, letting them get color on both sides and soften. When the peppers are cooked, move to a bowl and sprinkle with salt and a little red wine vinegar to coat. Allow the onion to stay tented until it has become thoroughly softened by the steam, then cut into thick slices or “petals.” Sprinkle the petals with a little salt then add to the vinegary peppers, separating the petals and mixing them in with the peppers.
To make the garlic yogurt, turn the Greek yogurt or labneh into a bowl. Add the garlic confit, lemon zest, a squeeze of lemon juice and a sprinkle of salt. Taste and adjust seasoning until it tastes incredibly delicious.
To cook the chicken, bring the bird to room temperature in advance of cooking. Heat a thin layer of neutral oil to medium-high heat in a skillet that is large enough to hold the chicken in a single layer. Add the chicken to the hot pan, skin side down. The skin should have even contact with the heat, so we apply a weight, like a smaller skillet or a brick covered in foil. Keep an eye on the heat so you don’t burn the chicken, but maintain the sear until each piece has been cooked about 80% through, about 15 minutes. Patience!
While the chicken is cooking, warm the chicken stock and a spoonful or 2 of the chile sauce in a small pot. Taste and adjust for salt and concentration of the chile sauce, adding more stock as needed.
When the chicken is cooked on the skin side, turn the heat down and turn the pieces of chicken skin side up. Add enough of the stock and pepper mixture into the skillet to reach a ½- to ¾-inch depth up the pieces of the chicken and allow the chicken to gently poach until it is cooked through, about 4 additional minutes.
About this recipe
TO SERVE
Place the marinated Jimmy Nardello peppers and onions in a bowl or serving platter, then arrange the chicken pieces on top. Pour the broth from the pan over the peppers and onions. Garnish with the garlic yogurt, or serve alongside. Finish with a sprinkling of paprika or pimenton.
