Hungary is located in central Europe. It’s capital city is Budapest and the population is estimated at 9.8 million (July 2015). Chicken paprikash is a classic, flavorful Hungarian stew that is easy to prepare.
AUTHENTIC CHICKEN PAPRIKASH
Total time: 60 minutes
Servings: 4 – 6
Hungarian Chicken Paprikash Ingredients
– 2 tablespoons kosher salt
– 1 teaspoon Freshly ground black pepper
– 2 1/2 pounds bone-in chicken thighs
– 2 tablespoons neutral oil (like canola, grapeseed, or peanut oil)
– 2 medium yellow onions quartered and thinly sliced
– 2 tablespoons smoked paprika
– 1 pinch granulated sugar
– 1 Russet potatoes medium dice
– 2 cups low-sodium chicken broth or water
– 1/2 cup sour cream
Hungarian Chicken Paprikash Directions
- Combine kosher salt and 1 teaspoon freshly ground black pepper. Pat chicken dry and rub the mixture all over. Place a 3-to 4-quart Dutch oven or saucepan over medium heat and add oil. When it smokes, add chicken, skin side down, and cook until well browned, about 3 minutes. Flip and repeat on second side. Transfer chicken to a plate and drain off all but 1 tablespoon of the drippings.
- Return to stove on medium heat, add onions, paprika, and sugar, and season with salt and freshly ground black pepper. Cook until golden and softened, about 3 minutes. Add potatoes and broth and scrape the pan to incorporate any browned bits. Add chicken, bring to a boil, and then reduce heat to medium-low. Cover and cook until chicken is cooked through, about 30 minutes. Remove chicken to a plate and cover.
- Bring sauce to a boil over medium-high heat and cook until slightly reduced, about 10 minutes. Remove from heat, stir in sour cream, taste and adjust seasoning, as desired. Add chicken, turn to moisten in sauce, and serve.
Bon appetit and enjoy your Hungarian Chicken Paprikash!
Recipe source: Salt and Wind
Photos: Authentic Hungarian Chicken Paprikash
“Hungarian Chicken Paprikash is a dish of Hungarian origin; one of the most famous Hungarian stews. Cooked paprikas are common in Hungarian cuisine, and dishes cooked in a creamy, red paprika stew are considered a Hungarian staple. The meat is cooked with a paprika roux.” – Mom the Barbarian
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