Chicken Paprikash Dish: A Flavorful Journey into Hungarian Cuisine

Chicken Paprikash dish is a beloved staple in Hungarian cuisine, renowned for its rich flavors and comforting warmth. This traditional recipe has been passed down through generations, showcasing the vibrant use of paprika, a spice that holds a special place in Hungarian culture. The dish is not only a feast for the senses but also a testament to the country’s culinary heritage, often served during family gatherings and festive occasions.

People adore Chicken Paprikash dish for its tender chicken simmered in a luscious, creamy sauce that perfectly balances the smoky and sweet notes of paprika. The dish’s velvety texture, combined with the aromatic spices, creates a delightful experience that warms the heart and soul. Additionally, its convenience makes it a favorite among home cooks, as it can be prepared in one pot, allowing for easy cleanup. Whether served over egg noodles or with a side of crusty bread, Chicken Paprikash dish is sure to become a cherished addition to your recipe collection.

this Recipe

Ingredients:

• 4 chicken thighs (bone-in, skin-on)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons sweet paprika (preferably Hungarian)
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup chicken broth
• 1 cup sour cream
• 2 tablespoons all-purpose flour
• 1 tablespoon fresh parsley, chopped (for garnish)
• Optional: 1 bell pepper, sliced (for added flavor and color)

Preparing the Chicken

1. Start by patting the chicken thighs dry with paper towels. This helps to achieve a nice sear.
2. Season both sides of the chicken thighs generously with salt and black pepper.
3. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the chicken thighs skin-side down.
4. Sear the chicken for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and sear the other side for an additional 5 minutes.
5. Once seared, remove the chicken from the skillet and set it aside on a plate. Leave the drippings in the pan for added flavor.

Preparing the Base

1. In the same skillet, reduce the heat to medium and add the chopped onion. Sauté for about 5 minutes until the onion becomes translucent and soft.
2. Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
3. Stir in the sweet paprika and smoked paprika, mixing well to coat the onions and garlic. Cook for about 1 minute to release the flavors of the spices.
4. If using, add the sliced bell pepper at this stage and sauté for another 3-4 minutes until slightly softened.

Building the Sauce

1. Pour in the chicken broth, scraping the bottom of the skillet to deglaze and incorporate all the flavorful bits stuck to the pan.
2. Return the seared chicken thighs to the skillet, skin-side up. Ensure they are partially submerged in the broth.
3. Bring the mixture to a gentle simmer, then cover the skillet with a lid. Let it cook for about 30-35 minutes, or until the chicken is cooked through and tender (internal temperature should reach 165°F or 75°C).

Thickening the Sauce

1. Once the chicken is cooked, remove it from the skillet and set it aside on a plate. Cover it with foil to keep warm.
2. In a small bowl, whisk together the sour cream and flour until smooth. This will help to thicken the sauce and add creaminess.
3. Gradually add a ladleful of the hot broth from the skillet into the sour cream mixture, whisking continuously to temper the sour cream and prevent curdling.
4. Once combined, pour the sour cream mixture back into the skillet, stirring well to incorporate it into the sauce.
5. Allow the sauce to simmer for an additional 5-10 minutes, stirring occasionally, until it thickens to your desired consistency. If the sauce is too thick, you can add a bit more chicken broth to loosen it up.

Final Assembly

1. Return the chicken thighs to the skillet, spooning the sauce over them to coat well.
2. Let the chicken simmer in the sauce for another 5 minutes to reheat and absorb the flavors.
3. Before serving, taste the sauce and adjust the seasoning with more salt and pepper if needed.
4. Garnish with freshly chopped parsley for a pop of color and freshness.

Serving Suggestions

1. Chicken Paprikash is traditionally served over egg noodles, dumplings, or rice. Cook your preferred side according to package instructions while the chicken simmers.

   Conclusion:

   In summary, this Chicken Paprikash dish is a must-try for anyone looking to elevate their culinary repertoire with a comforting and flavorful meal. The rich, creamy sauce infused with the warm, smoky notes of paprika creates a delightful harmony that will leave your taste buds dancing. Whether you serve it over a bed of fluffy egg noodles, creamy polenta, or a side of crusty bread to soak up every last drop, this dish is versatile enough to suit any occasion. For those looking to put a personal twist on the classic recipe, consider adding a splash of white wine for depth, or incorporating seasonal vegetables like bell peppers or mushrooms for added texture and flavor. You can also experiment with different types of paprika, such as sweet, hot, or smoked, to customize the heat level and taste profile to your liking. We encourage you to try this Chicken Paprikash recipe and share your experience with friends and family. Whether you’re cooking for a cozy weeknight dinner or a festive gathering, this dish is sure to impress. Don’t forget to snap a photo and share it on social media, tagging your culinary creations with #ChickenPaprikash. Your kitchen adventures could inspire others to discover the joy of this classic dish! Print
   

   Chicken Paprikash Dish: A Flavorful Journey into Hungarian Cuisine

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   • Author: Maria
   • Total Time: 65 minutes
   • Yield: 4 servings 1x

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   Description

   Experience the comforting taste of Chicken Paprikash, a classic Hungarian dish featuring tender chicken thighs simmered in a creamy, paprika-rich sauce. Perfectly served over egg noodles or rice, this hearty meal is sure to delight your palate and warm your soul.

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   Ingredients

   Scale 1x2x3x

   • 4 chicken thighs (bone-in, skin-on)
   • 2 tablespoons olive oil
   • 1 medium onion, finely chopped
   • 3 cloves garlic, minced
   • 2 tablespoons sweet paprika (preferably Hungarian)
   • 1 teaspoon smoked paprika
   • 1 teaspoon salt
   • 1/2 teaspoon black pepper
   • 1 cup chicken broth
   • 1 cup sour cream
   • 2 tablespoons all-purpose flour
   • 1 tablespoon fresh parsley, chopped (for garnish)
   • Optional: 1 bell pepper, sliced (for added flavor and color)

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   Instructions

   1. Start by patting the chicken thighs dry with paper towels. This helps to achieve a nice sear.
   2. Season both sides of the chicken thighs generously with salt and black pepper.
   3. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the chicken thighs skin-side down.
   4. Sear the chicken for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and sear the other side for an additional 5 minutes.
   5. Once seared, remove the chicken from the skillet and set it aside on a plate. Leave the drippings in the pan for added flavor.
   6. In the same skillet, reduce the heat to medium and add the chopped onion. Sauté for about 5 minutes until the onion becomes translucent and soft.
   7. Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
   8. Stir in the sweet paprika and smoked paprika, mixing well to coat the onions and garlic. Cook for about 1 minute to release the flavors of the spices.
   9. If using, add the sliced bell pepper at this stage and sauté for another 3-4 minutes until slightly softened.
   10. Pour in the chicken broth, scraping the bottom of the skillet to deglaze and incorporate all the flavorful bits stuck to the pan.
   11. Return the seared chicken thighs to the skillet, skin-side up. Ensure they are partially submerged in the broth.
   12. Bring the mixture to a gentle simmer, then cover the skillet with a lid. Let it cook for about 30-35 minutes, or until the chicken is cooked through and tender (internal temperature should reach 165°F or 75°C).
   13. Once the chicken is cooked, remove it from the skillet and set it aside on a plate. Cover it with foil to keep warm.
   14. In a small bowl, whisk together the sour cream and flour until smooth. This will help to thicken the sauce and add creaminess.
   15. Gradually add a ladleful of the hot broth from the skillet into the sour cream mixture, whisking continuously to temper the sour cream and prevent curdling.
   16. Once combined, pour the sour cream mixture back into the skillet, stirring well to incorporate it into the sauce.
   17. Allow the sauce to simmer for an additional 5-10 minutes, stirring occasionally, until it thickens to your desired consistency. If the sauce is too thick, you can add a bit more chicken broth to loosen it up.
   18. Return the chicken thighs to the skillet, spooning the sauce over them to coat well.
   19. Let the chicken simmer in the sauce for another 5 minutes to reheat and absorb the flavors.
   20. Before serving, taste the sauce and adjust the seasoning with more salt and pepper if needed.
   21. Garnish with freshly chopped parsley for a pop of color and freshness.

   Notes

   • For a spicier kick, consider adding a pinch of cayenne pepper or red pepper flakes.
   • This dish can be made ahead of time and reheated, as the flavors deepen with time.

   • Prep Time: 15 minutes
   • Cook Time: 50 minutes