Chicken Paprikash is a Hungarian dish, with history reaching back longer than paprika itself. And what exactly is paprika? Beyond being a staple of my kitchen, paprika is actually a mix of ground up peppers. It adds some slight spice, and if you saw my Jambalaya recently, you know it is a critical component of Cajun dishes.
Chicken Paprikash (or Paprikash Chicken) is traditionally a dish made with chicken thighs that are cooked until the skin is crispy and topped with a creamy sauce. You can read an in depth article on the dish here (part of cooking is learning), but I have to include one of my favorite quotes, since it reminded me of the Holy Trinity we talked about in my Jambalaya post: "'The holy trinity of Hungarian cooking is always
I'm not going to pretend, even for a moment, that I've made the most traditional version here. This was Paprikash Chicken test #1, made with chicken breasts (will follow up with a more legitimate version, bur feel free to use skin on thighs instead). The first thing I did to prepare, though, was get some Hungarian Paprika. Its a brighter red than the standard or smoked versions you find at the store, and has a bit more kick. You may not notice it right away in the photo, but there is definitely a difference in color between paprikas. Smoked is more of a brownish-red, regular is red, and this one is the most vibrant.
I first added the chicken breasts in a large skillet and browned each side, then removed it from the heat. Next, I cooked some sweet pepper and onion in oil until slightly softened.
Next, I diced up some tomatoes, heated the pan to a simmer, and tossed in them in. Next, I lowered the heat and tossed in the paprika. Time to get this pepper sauce going.
After adding the chicken back to the pan, I lowered the heat, covered it, and let it cook for about 30 minutes.
Lastly, I whisked some flour into sour cream and tempered the mixture with the hot sauce to prevent curdling it.
I mixed the sour cream sauce in to create a thick, creamy sauce.
I served this over egg noodles, which totally reminded me of stroganoff.
The reminder was brief, though, as this was a dish of its own. I wouldn't call it spicy, despite using so much paprika (then again, I don't always notice the faint spice). I would call this flavorful and hearty; I really enjoyed it for dinner.
I would imagine that cooking this with chicken thighs - especially if you brown the skins to get them crispy - would add a different flavor. But I have to say, the chicken was quite good on its own. My curiosity is peaked at the paprika, though - I did find this to have a more potent paprika flavor - not in a spicy way, but I could detect it more - how would using this impact my other commonly paprika'ed dishes? Could this take deviled eggs to the next deviled level?
I would imagine that cooking this with chicken thighs - especially if you brown the skins to get them crispy - would add a different flavor. But I have to say, the chicken was quite good on its own. My curiosity is peaked at the paprika, though - I did find this to have a more potent paprika flavor - not in a spicy way, but I could detect it more - how would using this impact my other commonly paprika'ed dishes? Could this take deviled eggs to the next deviled level?
Making this one was an interesting learning experience; I love learning the history of food and ways folks use ingredients in various ways. I've made it my mission to make some new recipes with different cuts of chicken, so stay tuned when I remake this one and see how different it is.
Paprikash Chicken Recipe
Ingredients:
Instructions:
Paprikash Chicken Recipe
Ingredients:
2 tablespoons butter or cooking oil
2 chicken breasts, cut into cubes
2 medium yellow onions, diced
2 tablespoons minced garlic (or 2 minced cloves)
2 Roma tomatoes, seeded and diced
1 sweet pepper, diced
2 cups chicken broth
3-4 tablespoons Hungarian paprika
1 1/2 teaspoons sea salt
1 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
3/4 cup full fat sour cream at room temperature (not light sour cream, but regular)
Add the oil or butter to a large saucepan, heat to medium high, and brown the chicken on all sides. Remove chicken from pan and set aside. Add the onions, garlic, and pepper to the pan and cook until softened. Add the tomatoes and broth, then heat to a simmer. Lower heat, then stir in paprika, salt, and pepper. Replace chicken to pan and cover. Heat for about 30 minutes, stirring occasionally. In a small bowl, stir the flour into the sour cream to form a smooth paste. Add some of the hot sauce from the pan to the sour cream to temper it. Stir the cream mixture into the sauce, whisking constantly to prevent lumps. Simmer for a few minutes to allow sauce to thicken. Serve over cooked egg noodles.
inspired by authentic chicken paprikash
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