Chicken paprikash is an extremely popular traditional dish of Hungarian origin, and among the most beloved variations in the typical paprika preparation common to Hungarian tables. The word is derived from the generous use of paprika, which is often a vital ingredient in Hungarian cooking.
It is typically used as a frying medium and spreads across the surface of dishes to enrich their flavor and texture. Paprika is made by blending herbs, spices and other seasonings into a dry, powdery substance with the addition of water.
The dry powder can then be mixed with butter and other oils to create a paste, which is further processed with the aid of a little sugar, salt and some sort of food coloring or herb liquid such as apricot or redcurrant. This mixture then undergoes several processes to make the final paprika.
Chicken paprika or paprika is an extremely popular dish of Hungarian origins and among the many most popular versions on the traditional paprika recipes common to Hungarian kitchens. The name is derived from the abundant use of paprika, an aromatic spice most commonly found in Hungarian cooking.
In fact, many believe that Hungarian chicken is far more flavorful and nutritious than chicken meat from other parts of Europe, while noting the strong flavor of the Hungarian paprika. Paprika is an extremely mild chili powder and the less-than-ideal meat and salt balance make it difficult to classify on a basis of overall flavor intensity.
The Hungarian paprika has a distinct red-orange color that is quite distinctive. Chicken paprika or simply paprika chicken is undoubtedly a very popular dish of Hungarian origin, and among the world’s most famous versions on the culinary traditions common to that country.
The name is derived from the abundant use of paprika, an aromatic spice commonly found in Hungarian cuisine. A mix of ingredients, mainly tomatoes, onions, butter and salt creates the classic blend that is so beloved of both amateur and professional chefs alike.
Chicken PaprikashCourse: DinnerDifficulty: Easy
This easy paprikash recipe is a traditional Hungarian dish with chicken cooked in a sauce loaded with paprika and sour cream.
2 lbs boneless, skinless chicken thighs or breasts
½ cup all-purpose flour
1 cup sour cream
3 tbsp paprika OR Hungarian paprika (depends on how much spice you like)
½ tsp salt
½ tsp black pepper
3 tbsp vegetable oil
1 cup sweet onion, choppedx
1 cup sweet onion, chopped
⅛ tsp cayenne pepper
2 cups low sodium chicken stock
- Combine flour, 2 tbsp paprika, salt and pepper. Depending on your tolerance for spice, the type of paprika you use will make a big difference. Regular paprika has almost no heat level while Hungarian has a kick.
- Dredge the chicken in the flour mixture. (VERY IMPORTANT – save the leftover flour, do not throw out)
- Heat oil in large Dutch or skillet over medium-high heat. Add chicken and brown on both sides, about 6 minutes total. Remove chicken and set aside. Add onion, cayenne pepper and 1 tbsp paprika and saute the onion until it’s tender, about 2 minutes.
- Return chicken to the pot and add chicken stock. Bring to boil then reduce heat, cover and simmer for about 45 minutes or until chicken is done.
- Once chicken is done, make mixture to thicken sauce. With leftover flour, add ½ cup sour cream and ½ cup of liquid from skillet. Mix until smooth. Add mixture to pot and simmer for 5 minutes, stirring occasional. Turn heat off and add remaining ½ sour cream, stirring constantly. The sauce should be a very pale orange color. Serve immediately.
- Use chicken thighs as it contributes to the richness of the dish. You can use skin-on as well but I just like skinless for this paprikash recipe.
- You control the amount of heat depending on the type of paprika you use. I usually use a combination of regular paprika and hot paprika but if you want it spicier, use Hungarian paprika.
- You can replace the sour cream with yogurt or Greek yogurt.
- You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
- Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.
Reference : chiselandfork.