Csirke Paprikás

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Season the chicken pieces generously with salt and black pepper.

   Ongeveer 2 min

2. 2

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

   Ongeveer 1 min

3. 3

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

   Ongeveer 8 min

   Tip van de kok: 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.

   Ongeveer 7 min

   Tip van de kok: 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.

   Ongeveer 3 min

7. 7

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

   Ongeveer 1 min

   Tip van de kok: 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.

   Ongeveer 1 min

9. 9

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

   Ongeveer 2 min

10. 10

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

    Ongeveer 30 min

11. 11

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

    Ongeveer 2 min

    Tip van de kok: 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.

    Ongeveer 1 min

    Tip van de kok: 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.

    Ongeveer 1 min

14. 14

    Let the paprikash rest for 5 minutes before serving.

    Ongeveer 5 min

15. 15

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