Discover How to Make the Most Delicious Chicken Paprikash You've Ever Tasted!
This incredible traditional Hungarian dish is full of flavor and is sure to be a family favorite!
Things to know:
What is chicken paprikash sauce made of?
Chicken paprikash sauce ingredients primarily include paprika, onions, and sour cream, along with a fat like butter or oil, chicken broth or water, and flour to thicken. Other common additions are garlic, tomatoes or tomato paste, and salt and pepper. Some variations may also include bell peppers or cayenne pepper for extra flavor and heat.
What does chicken paprikash taste like?
Chicken paprikash tastes like a rich, creamy, and savory dish with a prominent, but not overpowering, flavor of paprika, which adds a mild, slightly sweet, and peppery taste. The addition of sour cream gives it a tangy richness and a silky texture, while the slow-cooked chicken is very tender and moist. The overall flavor profile is warm, comforting, and earthy, with hints of onion and garlic in the sauce.
What ethnicity is chicken paprikash?
Chicken paprikash (Hungarian: paprikás csirke or csirkepaprikás) or paprika chicken is a popular Hungarian cuisine dish of Hungarian origin and one of the most famous variations on the paprikás preparations common to Hungarian tables. The name is derived from paprika, a spice commonly used in the country’s cuisine.
What goes well with chicken paprikash?
Chicken Paprikash is incredibly versatile and works well served with pasta, mashed potatoes, creamy polenta, rice or crusty bread to mop up the delicious sauce.
Is paprika originally from Hungary?
Although paprika is the symbol of Hungary’s cuisine, the plant was brought to the country by the Turks only in the 16-17th centuries. Its pungency ranges from sweet to mildly hot and very hot, depending of the type of pepper the powder was produced.
Is paprika just dried red bell pepper?
Paprika is a spice made from dried and ground red peppers, which includes sweet bell peppers, but can also include other varieties like Hungarian sweet peppers and spicier chilis. So, while it can be made from dried red bell peppers, it is not limited to them, and the type of pepper used influences the paprika’s final flavor, heat, and color.
Ingredients:
6 chicken thighs bone-in, skin-on
3 T pork lard , or butter (lard is traditionally used and we strongly recommend it for the best flavor) 4 t sweet paprika preferably Hungarian paprika
½ t smoked paprika
1 medium onion finely minced
1 red bell pepper finely minced
4 cloves minced garlic
1 cup canned crushed tomatoes or 1 large ripe tomato, chopped
1 ½ cup chicken broth
⅓ cup sour cream
⅓ cup milk
3 T parsley chopped
Instructions
1. Season chicken with salt and pepper and liberally rub it with paprika and smoked paprika.
2. Heat lard in a Dutch oven or non–stick pan and on a medium heat. Add minced onion and bell pepper and sauté until translucent, about 5 minutes. Add chicken and brown on both sides, about 5-7 minute per side. Add garlic during the last minute of cooking.
3. Stir in chicken broth and tomatoes and bring to a boil. Reduce the heat to medium-low, cover with a lid and simmer for 40 minutes or until instant meat thermometer reads 165 F. When chicken is ready, remove it to a clean plate and set aside.
4. While chicken is simmering, in a small bowl whisk together sour cream, flour, and milk.
5. Add the sour cream mixture to the pan and simmer stirring constantly until the sauce thickens, about 5 minutes.
6. Return chicken to the pan, cover with the sauce. Sprinkle with chopped parsley and serve immediately! ENJOY!
Equipment used:
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