Csirke Paprikás

Προετοιμασία

Υλικά

Η μέθοδος

Βήμα προς βήμα

1. 1

   Season the chicken pieces generously with salt and black pepper.

   Περίπου 2 λ.

2. 2

   Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.

   Περίπου 1 λ.

3. 3

   Add the chicken to the pot and sear for 3-4 minutes per side, until lightly browned. Do not cook through.

   Περίπου 8 λ.

   Σημείωση του μάγειρα: Sear in batches if necessary to avoid overcrowding the pot, which can steam the chicken instead of browning it.

4. 4

   Remove the chicken from the pot and set aside.

5. 5

   Reduce the heat to medium, then add the yellow onion to the pot and sauté for 5-7 minutes until softened and translucent.

   Περίπου 7 λ.

   Σημείωση του μάγειρα: Scrape up any browned bits from the bottom of the pot while sautéing the onion to add more flavor.

6. 6

   Stir in the garlic and bell pepper and cook for another 2-3 minutes until fragrant.

   Περίπου 3 λ.

7. 7

   Remove the pot from the heat and stir in the sweet paprika and tomato paste.

   Περίπου 1 λ.

   Σημείωση του μάγειρα: Removing from heat prevents the paprika from burning, which can make it bitter.

8. 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.

   Περίπου 1 λ.

9. 9

   Bring the liquid to a gentle simmer, then return the seared chicken to the pot.

   Περίπου 2 λ.

10. 10

    Cover the pot and simmer for 25-30 minutes, or until the chicken is cooked through and tender.

    Περίπου 30 λ.

11. 11

    While the chicken simmers, whisk together the sour cream and all-purpose flour in a small bowl until smooth.

    Περίπου 2 λ.

    Σημείωση του μάγειρα: This creates a 'slurry' that will thicken the sauce without clumping.

12. 12

    Remove the pot from the heat and gradually whisk a ladleful of the hot sauce into the sour cream mixture to temper it.

    Περίπου 1 λ.

    Σημείωση του μάγειρα: Tempering prevents the sour cream from curdling when added to the hot liquid.

13. 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.

    Περίπου 1 λ.

14. 14

    Let the paprikash rest for 5 minutes before serving.

    Περίπου 5 λ.

15. 15

    Garnish with fresh parsley, if desired, and serve warm with nokedli (Hungarian dumplings), pasta, or rice.