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  • Stephen Gollan

Hungarian Chicken Paprikash




This traditional Hungarian dish comes straight from a Baba I met while visiting Hungary. Paprikash is a hungarian stew made using vegetables, chicken and ALOT of high quality paprika.



It is said to be the most popular dish in the country and with good reason, the bold flavors provide this dish with a unique and mouthwatering flavor. This dish pairs best with Nokedli, which is a Hungarian egg noodle.






Hungarian Paprikash Recipe



Serving Prep Time Cook Time

6 Servings 10 min 1 Hour



Ingredients

  • 2 tablespoons Butter

  • 4 Boneless (or 3lb) Chicken breasts (You can use bone-in and skin-on if you prefer)

  • 2 yellow Onions minced

  • 3 cloves Garlic minced

  • 2 Tomatoes finely diced

  • 1 Hungarian bell pepper diced

  • 4 Tablespoons Kalocsai Paprika - Sweet

  • 2 Tablespoons Szeged Paprika - Sweet

  • 2 cups chicken broth

  • 1 1/2 teaspoons Icelandic Flaky Sea Salt

  • 1/2 teaspoon ground kampot black pepper

  • 3 tablespoons all-purpose flour

  • 3/4 cup sour cream

  • 1/4 cup heavy whipping cream



Instructions


  • Heat butter in a pot and brown the chicken. Set chicken aside.  In the same butter, add the onions and fry until fragrant.  Add the garlic, pepper & tomatoes and fry another 2-3 minutes. '

  • Remove from the heat and stir in the paprikas, salt & pepper (MUST take off heat first - If paprika is scorched it turns bitter in taste).  

  • Add chicken back into pot and return to heat. Pour in the chicken broth.

  • Bring to a boil & cover. Reduce heat & simmer for 40 minutes.

  • Remove chicken and transfer to plate.

  • In a small bowl, stir the flour, cream & sour cream into a paste. Whisk the mixture into the sauce pot & bring to a simmer for 3 minutes until the sauce is thickened.

  • Add the chicken back into the sauce & simmer for 5 minutes.

  • Serve with noodles (traditional Hungarian nokedli - egg noodles are used) & top with parsley (optional)







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