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.
Izvorni recept autora Forkin
- Ukupno vrijeme
- 1 h 5 min
- Porcije
- 4
- Težina
- Srednje
- Po porciji
- 668 kcal
Informacije o alergenima: može sadržavati gluten i mlijeko. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.
Priprema
Sastojci
Sastojci
- 900 gchicken thigh, boneless, skinless, cut into 2-inch pieces
- 1 komyellow onion, finely chopped
- 3 češanjgarlic, minced
- 3 žlicasweet paprika
- 2 žlicatomato paste
- 480 mlchicken broth
- 120 mlsour cream
- 1 žlicaall-purpose flour
- 2 žlicavegetable oil
- 1 žličicasalt
- 0,5 žličicablack pepper, freshly ground
garnish
- 2 žlicafresh parsley, chopped(neobavezno)
Oprema
measuring cups · measuring spoons · large pot · dutch oven · whisk
Postupak
Korak po korak
- 1
Season the chicken thigh pieces generously with salt and black pepper.
Oko 2 min
- 2
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
Oko 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.
Oko 8 min
Napomena kuhara: 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.
Oko 7 min
Napomena kuhara: 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.
Oko 1 min
Napomena kuhara: Be careful not to burn the garlic.
- 7
Remove the pot from the heat and stir in the sweet paprika and tomato paste.
Oko 1 min
Napomena kuhara: 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.
Oko 1 min
- 9
Bring the mixture to a simmer, then return the seared chicken to the pot.
Oko 2 min
- 10
Cover the pot and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
Oko 25 min
- 11
While the chicken simmers, whisk together the sour cream and all-purpose flour in a small bowl until smooth.
Oko 2 min
Napomena kuhara: 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.
Oko 2 min
Napomena kuhara: 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.
Oko 3 min
Napomena kuhara: 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.
Oko 1 min
- 17
Serve hot, garnished with fresh parsley if desired.
Napomena kuhara: Traditionally served with nokedli (Hungarian dumplings), egg noodles, or rice.
Po porciji
Nutritivne vrijednosti
- Kalorije
- 667,5kcal
- Bjelančevine
- 63,3g
- Ugljikohidrati
- 15,8g
- Masti
- 39,5g
- Vlakna
- 3,1g
- Šećeri
- 4,3g
Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.
Pravilno čuvanje
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.