▷ A Hungarian Recipe: Chicken Paprikash
▷ Chicken Paprikash
With luscious, tender pieces of chicken in a fragrant creamy sauce, this Chicken Paprikash is the embodiment of comfort food. Serve it with some Nokedli (a.k.a. Spaetzle), boiled potatoes or bread for a fabulous mid-winter meal that will warm your home with its spirit-lifting aroma.
▷ Chicken Paprikash | The Brand Decò
By The Brand Decò
Recipe Category: Chicken
Recipe Cuisine: Hungarian
What is Chicken Paprikash?
Going back to its origins in Hungary, the dish is called “Paprikás Csirke”, which literally means “Paprika Chicken.” As the name would imply, its namesake spice plays a major role in the flavor of the dish, which gives it a similar flavor profile to other Hungarian stews such as Goulash.
Like its Russian cousin Beef Stroganoff, this Magyar classic has managed to work its way from relative obscurity into the hearts and stomachs of comfort food seekers around the world. For my version, I like to make it with bone-in pieces of chicken, fresh green peppers, sour cream, and of course: tons of paprika.
- 1-kilogram chicken (12 drumsticks and thighs)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 275 grams onion (1 large onion, chopped)
- 100 grams mild green pepper (1 large pepper, seeds removed & chopped)
- 30 grams paprika (~1/4 cup)
- 1 cup chicken stock
- 1/2 cup sour cream
- 1 tablespoon all-purpose flour
1. Use paper towels to dry the chicken thoroughly. Reducing the moisture content on the surface of the chicken is essential to get it to brown.
2. Sprinkle the chicken evenly with the salt and black pepper.
3. Heat a heavy-bottomed pot over medium heat until hot. Add the olive oil and swirl to coat the pan.
4. When the pot is hot, add the chicken in a single layer, being careful not to overcrowd the pan. If they don't all fit in your pan, divide the chicken into two batches. Leave the chicken undisturbed until golden brown (about 5-7 minutes).
5. Flip the chicken over and brown the other side. Repeat with the rest of the chicken if necessary.
6. Transfer the chicken to a bowl and then add the onions and peppers to the pot. Stir to distribute evenly and then cover with a lid to let the vegetables steam for about 10 minutes.
7. Remove the lid and saute the onions until they are golden brown.
8. Add the paprika and fry, continually stirring for about 10 seconds. Paprika burns easily and will become bitter, so be careful not to burn it.
9. Add the chicken stock and then return the chicken to the pot along with any accumulated juices. Cover with a lid and turn down the heat to maintain a gentle simmer. Cook the chicken until it is tender (about 45 minutes).
10. While you're waiting for the chicken to cook, mix the sour cream and flour in a bowl until it's free of lumps.
11. When the chicken is done, temper the sour cream by transferring some cooking liquid from the chicken a spoonful at a time to the cream mixture and stirring after each addition. You want to slowly raise the temperature of the sour cream until it is very warm.
12. Once the sour cream is tempered, you can pour it all back into the pot and stir to combine. Do not let it boil once you've added the sour cream. Taste the sauce and add some more salt if needed. The paprika chicken is done when the sauce has thickened.
Yield: Serves 6
Fat: 19 g
Fat: 19 g
Average Rating: 5.0chicken, paprika, onion, pepper, hungarian, sour cream