Classic Chicken Paprikash
This traditional Hungarian chicken paprikash features tender chicken simmered in a rich, creamy sauce heavily flavored with sweet paprika. It's a comforting and hearty main course, perfect for a cozy dinner.
Una recepta original de Forkin
- Temps total
- 1 h 5 min
- Racions
- 4
- Dificultat
- Mitjana
- Per ració
- 668 kcal
Informació sobre al·lèrgens: pot contenir gluten i llet. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
Llista d’ingredients
- 900 gchicken thigh, boneless, skinless, cut into 2-inch pieces
- 1 uyellow onion, finely chopped
- 3 gragarlic, minced
- 3 cssweet paprika
- 2 cstomato paste
- 480 mlchicken broth
- 120 mlsour cream
- 1 csall-purpose flour
- 2 csvegetable oil
- 1 ctsalt
- 0,5 ctblack pepper, freshly ground
garnish
- 2 csfresh parsley, chopped(opcional)
Estris
measuring cups · measuring spoons · large pot · dutch oven · whisk
Elaboració
Pas a pas
- 1
Season the chicken thigh pieces generously with salt and black pepper.
Uns 2 min
- 2
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
Uns 1 min
- 3
Add the chicken to the pot and sear for 3-4 minutes per side until lightly browned; do this in batches if necessary to avoid overcrowding.
Uns 8 min
Nota de cuina: Do not cook the chicken through, just brown the exterior for flavor.
- 4
Remove the chicken from the pot and set aside.
- 5
Reduce the heat to medium, then add the yellow onion to the pot and cook until softened and translucent, about 5-7 minutes.
Uns 7 min
Nota de cuina: Scrape up any browned bits from the bottom of the pot while cooking the onion.
- 6
Stir in the garlic and cook for another minute until fragrant.
Uns 1 min
Nota de cuina: Be careful not to burn the garlic.
- 7
Remove the pot from the heat and stir in the sweet paprika and tomato paste.
Uns 1 min
Nota de cuina: Removing from heat prevents the paprika from burning, which can make it bitter.
- 8
Return the pot to the heat and pour in the chicken broth, scraping the bottom of the pot to loosen any remaining browned bits.
Uns 1 min
- 9
Bring the mixture to a simmer, then return the seared chicken to the pot.
Uns 2 min
- 10
Cover the pot and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
Uns 25 min
- 11
While the chicken simmers, whisk together the sour cream and all-purpose flour in a small bowl until smooth.
Uns 2 min
Nota de cuina: This creates a slurry that will thicken the sauce without clumping.
- 12
Remove the chicken from the pot and set aside.
- 13
Slowly whisk a few spoonfuls of the hot sauce into the sour cream mixture to temper it, then pour the tempered sour cream back into the pot, whisking constantly.
Uns 2 min
Nota de cuina: Tempering prevents the sour cream from curdling when added to the hot liquid.
- 14
Bring the sauce to a gentle simmer and cook for 2-3 minutes, stirring, until it slightly thickens.
Uns 3 min
Nota de cuina: Do not boil the sauce after adding sour cream, as it may curdle.
- 15
Return the chicken to the pot and stir to coat with the sauce.
- 16
Taste and adjust seasoning with additional salt and pepper if needed.
Uns 1 min
- 17
Serve hot, garnished with fresh parsley if desired.
Nota de cuina: Traditionally served with nokedli (Hungarian dumplings), egg noodles, or rice.
Per ració
Nutrició
- Calories
- 667,5kcal
- Proteïnes
- 63,3g
- Hidrats de carboni
- 15,8g
- Greixos
- 39,5g
- Fibra
- 3,1g
- Sucre
- 4,3g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store leftover chicken paprikash in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, stirring occasionally, or in the microwave until warmed through. Add a splash of broth or water if the sauce is too thick.