Csirke Paprikás
This classic Hungarian chicken paprikash features tender chicken pieces simmered in a rich, creamy sauce made with sweet paprika, onions, and sour cream. It's a comforting and flavorful dish that's perfect for a hearty dinner.
En original opskrift af Forkin
- Tid i alt
- 1 t. 10 min.
- Portioner
- 4
- Sværhedsgrad
- Mellem
- Pr. portion
- 699 kcal
Allergenoplysninger: kan indeholde gluten og mælk. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
Ingredienser
- 900 gchicken thigh, boneless, skinless, cut into 2-inch pieces
- 1 stk.yellow onion, finely chopped
- 3 fedgarlic, minced
- 3 spsk.sweet paprika
- 1 spsk.tomato paste
- 2 kopchicken broth
- 1 stk.bell pepper, cored, seeded, and diced
- 0,75 kopsour cream, full-fat
- 1 spsk.all-purpose flour
- 2 spsk.vegetable oil
- 0,5 tsk.salt
- 0,25 tsk.black pepper, freshly ground
garnish
- 2 spsk.fresh parsley, chopped(valgfrit)
Udstyr
ladle · large pot · dutch oven · whisk · small bowl
Fremgangsmåde
Trin for trin
- 1
Season the chicken pieces generously with salt and black pepper.
Ca. 2 min.
- 2
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
Ca. 1 min.
- 3
Add the chicken to the pot and sear for 3-4 minutes per side, until lightly browned. Do not cook through.
Ca. 8 min.
Kokkens note: Sear in batches if necessary to avoid overcrowding the pot, which can steam the chicken instead of browning it.
- 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 sauté for 5-7 minutes until softened and translucent.
Ca. 7 min.
Kokkens note: Scrape up any browned bits from the bottom of the pot while sautéing the onion to add more flavor.
- 6
Stir in the garlic and bell pepper and cook for another 2-3 minutes until fragrant.
Ca. 3 min.
- 7
Remove the pot from the heat and stir in the sweet paprika and tomato paste.
Ca. 1 min.
Kokkens note: 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.
Ca. 1 min.
- 9
Bring the liquid to a gentle simmer, then return the seared chicken to the pot.
Ca. 2 min.
- 10
Cover the pot and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
Ca. 30 min.
- 11
While the chicken simmers, whisk together the sour cream and all-purpose flour in a small bowl until smooth.
Ca. 2 min.
Kokkens note: This creates a 'slurry' that will thicken the sauce without clumping.
- 12
Remove the pot from the heat and gradually whisk a ladleful of the hot sauce into the sour cream mixture to temper it.
Ca. 1 min.
Kokkens note: Tempering prevents the sour cream from curdling when added to the hot liquid.
- 13
Pour the tempered sour cream mixture back into the pot with the chicken and stir gently until combined and the sauce has thickened slightly.
Ca. 1 min.
- 14
Let the paprikash rest for 5 minutes before serving.
Ca. 5 min.
- 15
Garnish with fresh parsley, if desired, and serve warm with nokedli (Hungarian dumplings), pasta, or rice.
Pr. portion
Næringsindhold
- Kalorier
- 698,9kcal
- Protein
- 63,8g
- Kulhydrat
- 17,6g
- Fedt
- 42,2g
- Kostfibre
- 3,5g
- Sukker
- 5,9g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
Store leftover Csirke Paprikás 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.