DinnerMain Course

Classic Chicken Paprikash

Name: Classic Chicken Paprikash
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4人分
Cuisine: hungarian
Ingredients: 900 g chicken thigh boneless, skinless, cut into 2-inch pieces; 1 個 yellow onion finely chopped; 3 片 garlic minced; 3 大さじ sweet paprika; 2 大さじ tomato paste; 480 ml chicken broth; 120 ml sour cream; 1 大さじ all-purpose flour; 2 大さじ vegetable oil; 1 小さじ salt; 0.5 小さじ black pepper freshly ground; 2 大さじ fresh parsley chopped (お好みで)

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.

Forkinによるオリジナルレシピ

合計時間: 1 時間 5 分
人数: 4
難易度: 普通
1人分: 668 kcal

アレルゲン情報： グルテン、乳を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

900 gchicken thigh, boneless, skinless, cut into 2-inch pieces
1 個yellow onion, finely chopped
3 片garlic, minced
3 大さじsweet paprika
2 大さじtomato paste
480 mlchicken broth
120 mlsour cream
1 大さじall-purpose flour
2 大さじvegetable oil
1 小さじsalt
0.5 小さじblack pepper, freshly ground

garnish

2 大さじfresh parsley, chopped(お好みで)

調理器具

measuring cups · measuring spoons · large pot · dutch oven · whisk

作り方

手順

1
Season the chicken thigh pieces generously with salt and black pepper.
約2 分
2
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
約1 分
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.
約8 分
調理のヒント： 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.
約7 分
調理のヒント： 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.
約1 分
調理のヒント： Be careful not to burn the garlic.
7
Remove the pot from the heat and stir in the sweet paprika and tomato paste.
約1 分
調理のヒント： 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.
約1 分
9
Bring the mixture to a simmer, then return the seared chicken to the pot.
約2 分
10
Cover the pot and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
約25 分
11
While the chicken simmers, whisk together the sour cream and all-purpose flour in a small bowl until smooth.
約2 分
調理のヒント： 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.
約2 分
調理のヒント： 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.
約3 分
調理のヒント： 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.
約1 分
17
Serve hot, garnished with fresh parsley if desired.
調理のヒント： Traditionally served with nokedli (Hungarian dumplings), egg noodles, or rice.

1人分

栄養情報

74%スコア

カロリー: 667.5kcal
たんぱく質: 63.3g
炭水化物: 15.8g
脂質: 39.5g
食物繊維: 3.1g
糖類: 4.3g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

Store leftover chicken paprikash in an airtight container in the refrigerator.

温め直し

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.