Chicken Paprikash

Chicken Paprikash

Hungarian food is comfort food at its best… We’re talking rich, flavorful, and satisfying, a stick-to-your-ribs kind of nourishment that is perfect for cold and rainy fall weather. Today, though, I’ve got a different (but no less amazing) Hungarian recipe for you: chicken paprikash. Sometimes referred to as chicken paprikas – csirkepaprikás or paprikás csirke respectively in Hungarian – this flavorful main dish derives its name from the paprika that gives the sauce its vibrant color.

Why You’ll Love This Recipe

➣ Easy To Prep: This recipe calls for a combination boneless chicken breasts and thighs, instead of the usual bone-in chicken parts, makes for easier prep and a quicker cook time!
➣ Same Authentic Flavor: The flavor doesn’t suffer a bit, since we incorporated both dark and light meat!
➣ Smothered In The Most Delicious Sauce: We’re talking tender pieces of chicken, covered in a thick, rich, and creamy sauce. We flavor the sauce with delicate Hungarian sweet paprika (édes nemes) – and a lot of it!
➣ Ideal Easy Weeknight Dinner: Serving this Hungarian chicken paprikash over buttered egg noodles makes it super weeknight friendly!

Ingredients

3-4 lb chicken, bone-in, skin-on, cut into pieces (or just the chicken pieces)
2 tsp butter
2-3 cloves garlic, minced
2 medium onions, chopped
2 Roma tomatoes, diced
2 cups chicken stock (2 cups water and bullion cubes)
2 Tbsp paprika
3 cups sour cream
2 Tbsp cornstarch

Instructions

In a dutch oven, or a large heavy pot with a secure fitting lid, melt the butter. Over medium heat, brown the chicken pieces quickly. Remove and set aside. Add the garlic and onions to the pot, and sauté until lightly browned. Add the chicken stock, (or water and bullion cubes), and paprika. Bring to a boil, stirring. Add the tomato and chicken pieces, cover, and reduce heat to low.

Simmer for at least 45 minutes, until the chicken is nice and tender. Remove chicken to a platter. Once this is done, mix the sour cream with the corn starch in a medium bowl, stir this mixture in with the chicken broth mix in the pot. Return to a boil until your sauce is thickened to your liking. Serve the sauce in a gravy boat with the chicken, and have with egg noodles! Absolutely delicious!!

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