As the chill of winter settles in, I find myself gravitating toward heartwarming, comforting meals. While the snow falls outside, there’s nothing quite like curling up with a steaming bowl of Chicken Paprikash. I love serving it alongside fresh bread, which is just perfect for soaking up that exquisite sauce. Whether it’s a family dinner or a cozy gathering with friends, this dish pulls everyone to the table.
Chicken Paprikash is more than just a meal; it’s a slice of Hungarian culture that speaks of warmth and comfort. The dish features tender chicken simmered in a rich, velvety sauce infused with sweet Hungarian paprika. Traditionally, it’s served with fluffy nokedli (Hungarian dumplings), creating a nourishing experience that’s both hearty and satisfying. Over my journey as a food enthusiast, I’ve fallen in love with this recipe, and it never fails to leave my guests asking for seconds!
How I have used the ingredients in this recipe?
In this Chicken Paprikash recipe, I’ve leaned on the fundamentals that honor tradition while embracing accessible ingredients. The paprika is the star, creating depth in flavor. The chicken, cooked with skin and bones, adds rich essence to the dish. I’ve also included fresh veggies like onions and tomatoes for texture and brightness, while a touch of sour cream and heavy cream transforms the sauce into something silky and indulgent. Each ingredient has a role, and the combination results in a dish that’s pure Hungarian goodness.
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The Ingredients:
– 2 tablespoons pork lard (for an authentic flavor) or butter
– 3 pounds bone-in, skin-on chicken pieces (for maximum flavor)
– 2 finely chopped medium yellow onions
– 2 cloves finely minced garlic
– 2 Roma tomatoes, seeds removed and finely diced
– 1 diced Hungarian bell pepper (optional, for extra flavor)
– 3-4 tablespoons high-quality sweet Hungarian paprika
– 2 cups quality chicken broth (Aneto is my go-to)
– 1½ teaspoons sea salt
– ½ teaspoon freshly ground black pepper
– 3 tablespoons all-purpose flour
– ¾ cup full-fat sour cream, at room temperature
– ¼ cup heavy whipping cream
– 1 tablespoon white wine vinegar (to balance flavors)
– 1 teaspoon dried thyme (for a hint of earthiness)
How to make authentic chicken paprikash recipe?
Making Chicken Paprikash is a straightforward process that results in an outstanding dish worthy of any table. Follow these simple steps to create a meal that’s sure to delight everyone.
Step-by-step directions:
Step 1: Prepare the Chicken
Heat the pork lard in a large Dutch oven or heavy pot over medium-high heat. Once it’s hot, add the chicken in batches to avoid overcrowding. Brown the chicken pieces on all sides to develop flavor and color. This should take about 4–5 minutes per side. Once thoroughly browned, remove the chicken and set it on a plate.
Step 2: Sauté the Vegetables
In the same pot, reduce the heat to medium. Toss in the finely chopped onions and sauté, stirring frequently. Cook until the onions turn golden brown and fragrant, which will take about 5–7 minutes. Add the minced garlic, diced tomatoes, and the optional Hungarian bell pepper to the pot. Stir everything together and cook for another 2–3 minutes, allowing the flavors to meld.
Step 3: Introduce the Paprika
Once the vegetables are nicely softened, take the pot off the heat momentarily. This step is crucial; stirring in the sweet Hungarian paprika directly in a hot pot can scorch it. So, blend the paprika, sea salt, and freshly ground black pepper into the mixture, ensuring no lumps remain. The vibrant color of the paprika should lift the dish—a visual preview of what’s to come!
Step 4: Simmer the Chicken
Return the browned chicken to the pot, arranging it so the pieces are somewhat submerged in the fragrant mixture. Pour in the chicken broth, covering the chicken. The broth adds depth and richness, creating the base of the sauce. Bring the pot to a boil, then cover it, reduce the heat to medium-low, and let it simmer for 40 minutes. Check occasionally to ensure it doesn’t boil over.
Step 5: Create the Cream Sauce
After 40 minutes, carefully remove the chicken and set it aside on a plate. In a small mixing bowl, combine the all-purpose flour with the sour cream and heavy cream to create a smooth paste. This blend is essential for thickening the sauce without lumps. Gradually stir this mixture into the chicken broth while whisking continuously to prevent any clumping. Bring the sauce back to a simmer for a few minutes until it thickens to your desired consistency.
Step 6: Blend and Serve
Taste your sauce and add any additional salt or pepper as needed. Finally, return the chicken to the pot and let it simmer in the creamy sauce until heated through. This will take about 5 minutes. Serve the Chicken Paprikash over nokedli or your favorite dumplings, and watch as everyone gathers around your table with eager hearts and appetites.
Recipe Notes:
– Always use quality sweet Hungarian paprika; it significantly influences the overall flavor.
– For the best results, allow the chicken to brown well; this step brings out the rich flavors.
– Full-fat sour cream prevents any unwanted lumps in your sauce; don’t skip this!
– If you love a hint of acidity, the addition of white wine vinegar elevates the dish beautifully.
– Adjust the amount of paprika based on your taste preference; some like a bit more kick!
Storage Tips:
Chicken Paprikash can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, portion it and freeze for up to 3 months. When you’re ready, thaw in the refrigerator overnight and reheat gently on the stovetop or in the microwave, adding a splash of broth to restore its creamy goodness.
Nutrition Information:
Each serving of Chicken Paprikash is approximately 540 calories, filled with protein from the chicken, healthy fats from the lard or butter, and a good dose of carbohydrates. With a balance of fats, proteins, and carbohydrates, it makes for a hearty meal that can fit into a balanced diet. Remember to enjoy it with a side of fresh vegetables or salad for an added nutritional punch.
Serving Suggestions:
– Nokedli: These traditional Hungarian dumplings pair beautifully with Chicken Paprikash, soaking up that incredible sauce.
– Egg Noodles: A simple alternative if you can’t find nokedli; they work like a charm!
– Crusty Bread: Perfect for dipping and sopping up the sauce, a good crusty loaf is a must-have.
– Fresh Salad: A mixed green salad with vinaigrette brings freshness to balance the richness.
– Pickled Vegetables: A side of garnished pickles adds a zing that complements the creamy flavors.
What other substitutes can I use in authentic chicken paprikash recipe?
– Chicken Thighs: Use thighs instead of whole chicken pieces for a juicier bite.
– Vegetable Broth: For a lighter version, substitute chicken broth with vegetable broth while still preserving flavor.
– Greek Yogurt: This can replace sour cream for a tangy twist while lowering the fat content.
– Olive Oil: If you don’t have lard on hand, high-quality olive oil is a good alternate fat for sautéing.
– Smoked Paprika: Try this for a different, smoky flavor profile if you want to diverge from the classic recipe.
Equipment
- Large Dutch oven or heavy pot, mixing bowls, whisk
- Mixing Bowls
- Whisk
Ingredients
- 2 tablespoons pork lard for an authentic flavor or butter
- – 3 pounds bone-in skin-on chicken pieces (for maximum flavor)
- – 2 finely chopped medium yellow onions
- – 2 cloves finely minced garlic
- – 2 Roma tomatoes seeds removed and finely diced
- – 1 diced Hungarian bell pepper optional, for extra flavor
- – 3-4 tablespoons high-quality sweet Hungarian paprika
- – 2 cups quality chicken broth Aneto is my go-to
- – 1½ teaspoons sea salt
- – ½ teaspoon freshly ground black pepper
- – 3 tablespoons all-purpose flour
- – ¾ cup full-fat sour cream at room temperature
- – ¼ cup heavy whipping cream
- – 1 tablespoon white wine vinegar to balance flavors
- – 1 teaspoon dried thyme for a hint of earthiness
Instructions
Step 1: Prepare the Chicken
- Heat the pork lard in a large Dutch oven or heavy pot over medium-high heat. Once it’s hot, add the chicken in batches to avoid overcrowding. Brown the chicken pieces on all sides to develop flavor and color. This should take about 4–5 minutes per side. Once thoroughly browned, remove the chicken and set it on a plate.
Step 2: Sauté the Vegetables
- In the same pot, reduce the heat to medium. Toss in the finely chopped onions and sauté, stirring frequently. Cook until the onions turn golden brown and fragrant, which will take about 5–7 minutes. Add the minced garlic, diced tomatoes, and the optional Hungarian bell pepper to the pot. Stir everything together and cook for another 2–3 minutes, allowing the flavors to meld.
Step 3: Introduce the Paprika
- Once the vegetables are nicely softened, take the pot off the heat momentarily. This step is crucial; stirring in the sweet Hungarian paprika directly in a hot pot can scorch it. So, blend the paprika, sea salt, and freshly ground black pepper into the mixture, ensuring no lumps remain. The vibrant color of the paprika should lift the dish—a visual preview of what’s to come!
Step 4: Simmer the Chicken
- Return the browned chicken to the pot, arranging it so the pieces are somewhat submerged in the fragrant mixture. Pour in the chicken broth, covering the chicken. The broth adds depth and richness, creating the base of the sauce. Bring the pot to a boil, then cover it, reduce the heat to medium-low, and let it simmer for 40 minutes. Check occasionally to ensure it doesn’t boil over.
Step 5: Create the Cream Sauce
- After 40 minutes, carefully remove the chicken and set it aside on a plate. In a small mixing bowl, combine the all-purpose flour with the sour cream and heavy cream to create a smooth paste. This blend is essential for thickening the sauce without lumps. Gradually stir this mixture into the chicken broth while whisking continuously to prevent any clumping. Bring the sauce back to a simmer for a few minutes until it thickens to your desired consistency.
Step 6: Blend and Serve
- Taste your sauce and add any additional salt or pepper as needed. Finally, return the chicken to the pot and let it simmer in the creamy sauce until heated through. This will take about 5 minutes. Serve the Chicken Paprikash over nokedli or your favorite dumplings, and watch as everyone gathers around your table with eager hearts and appetites.
Notes
Nutrition
FAQs:
1. Can I use boneless chicken for Chicken Paprikash?
Yes! You can use boneless, skinless chicken pieces. However, bone-in chicken provides a richer flavor, so adjust your cooking time as necessary.
2. What if I can’t find Hungarian paprika?
While it’s best to use Hungarian paprika, you can experiment with sweet paprika mixed with a touch of smoked paprika for a different flavor.
3. Is Chicken Paprikash freezer-friendly?
Absolutely! It freezes well, but ensure it’s stored in airtight containers. Just make sure to thaw it in the refrigerator before reheating.
4. Can I make this dish spicy?
Certainly! Add some cayenne pepper or chili flakes to the sauce to bring in some heat, adjusting to your taste.
5. What other dishes pair well with Chicken Paprikash?
Chicken Paprikash goes well with various sides, including potatoes, rice, or even steamed vegetables, providing a variety of options for different preferences.
Conclusion:
Let me tell you, Chicken Paprikash is more than just a dish to me. It’s about coming together around the table, sharing hearty laughs, and creating delicious memories. As the creamy sauce envelops the tender chicken, each bite tells a story of tradition and flavor that has stood the test of time. So grab your ingredients, follow these straightforward steps, and get ready for a delicious journey to Hungary right from your kitchen! Whether you share it with family or enjoy it on a quiet night, this Chicken Paprikash will surely warm your heart and belly.
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more