Chicken Paprikash
From fizzle3nat 14 years ago
- 50 minutes to make
- Serves 4
I've always wanted to try Chicken Paprikash, a traditional Hungarian dish. I found this recipe out of my recent Cook's Country magazine, and thought I'd try it, as they extensively test all their recipes first. Read more It was everything they promised! Tender chicken with sweet red peppers and onions coated with a silky, velvety sauce flavored with warm paprika and just a slight tang from a little sour cream. I will definitely be making this again - this will be a comfort-food favorite in our home. I wish I had taken a picture, but it was devoured too quickly! See less
Ingredients
- 3 lbs. bone-in, skin-on chicken pieces (a cut-up broiler/fryer works) shopping list
- salt and pepper shopping list
- 1 TBSP. vegetable oil shopping list
- 2 onions, chopped fine shopping list
- 2 red bell peppers, stemmed, seeded, and sliced thin shopping list
- 1 garlic clove, minced shopping list
- 2 TBSP. tomato paste shopping list
- 1/4 c. sweet paprika (yes, that is 1/4 CUP - I know it seems like a lot) shopping list
- 2 TBSP. all-purpose flour shopping list
- 1 c. low-sodium chicken broth shopping list
- 3/4 c. sour cream (regular or reduced-fat) shopping list
How to make it
- Cut chicken breasts in half (through bone) crosswise, so that chicken pieces are all of similar size. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium-high heat until just smoking. Cook chicken until well browned all over, about 10 minutes; transfer to plate. When chicken is cool enough to handle, remove and discard skin.
- Pour off all but 1 tablespoon fat from pot. Add onions and bell peppers and cook until softened, 6 to 8 minutes. Stir in garlic, tomato paste, paprika, and flour and cook until fragrant, about 1 minute. Slowly stir in broth and bring to a boil.
- Add browned chicken and any accumulated juices to pot. Reduce heat to low and simmer, covered, until white meat registers 160 degrees F (or dark meat registers 175 degrees), 20 - 25 minutes. Off heat, stir in sour cream until incorporated and season with salt and pepper.
- Serve with Egg Noodles with Caraway and Brown Butter and Roasted Cabbage Wedges, both recipes appear on my page.
The Rating
Reviewed by 5 people-
I totally love chicken paprikish. Ate on my 1st date with a Man when I was 18!! Lovely restaurant, and I was soo nervous I couldn't think of anything to talk about!! (last date too)555555555555555555555555555555555555 (because the skin is removed af...more
ttaaccoo
in Buffalo loved it
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Have a chicken in fridge and all ingredients and this is a go for this evening. Mother used to make this in the 50's when I was growing up and I loved it. Will be using sweet spanish paprika I buy in 1 pound cotainers. 5 Forks to you on this one!
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schubo52
in North Chicago loved it
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