Servings: 6
Equipment
- Large Dutch oven or heavy pot
- cutting board
- knife
- Measuring cups
- spoons
Ingredients
- Here’s a list of what you’ll use to create your authentic chicken paprikash slightly rearranged and altered for uniqueness:
- - 3 pounds chicken pieces bone-in and skin-on for the best flavor; feel free to experiment with boneless/skinless if preferred
- - 2 tablespoons pork lard or butter I encourage using lard for authenticity
- - 2 medium yellow onions finely chopped
- - 2 cloves garlic minced finely
- - 1 large chipotle pepper chopped (adds a hint of smokiness)
- - 1 Roma tomato seeds removed and finely diced
- - 1 Hungarian bell pepper diced (optional, but adds vibrant sweetness)
- - 3-4 tablespoons high-quality sweet Hungarian paprika
- - 2 cups rich chicken broth Aneto is a great option
- - 1 ½ teaspoons sea salt
- - ½ teaspoon freshly ground black pepper
- - 3 tablespoons all-purpose flour
- - ¾ cup sour cream at room temperature
- - ¼ cup heavy whipping cream
- - 1 tablespoon olive oil for extra richness
Instructions
Step 1: Brown the Chicken
- Start by heating the pork lard in a large Dutch oven or heavy pot over medium-high heat. Once the lard is hot, add the pieces of chicken in batches, making sure they don’t overcrowd the pot. You want them to brown beautifully on all sides. This browning step isn’t just for looks; it develops deep flavors. Once they have that lovely golden color, transfer them to a plate and set aside.
Step 2: Sauté the Aromatics
- In the same pot, keep that flavorful lard. Toss in the finely chopped onions and sauté them until they’re golden and fragrant. This usually takes about 5-7 minutes. Next, add the minced garlic and diced Roma tomato (plus the chopped chipotle if you like a smoky kick) and continue frying for another 2-3 minutes. Make sure to stir frequently to avoid burning.
Step 3: Stir in the Paprika
- Remove the pot from heat before you add the paprika, salt, and black pepper. This is crucial because high heat can make paprika bitter. Stir the spices into the onion, garlic, and tomato mixture until well combined and fragrant. Returning the pot to the heat, add the chicken back in.
Step 4: Add the Broth
- Pour in the chicken broth, ensuring that the chicken pieces are mostly submerged. Bring this mixture to a boil, then cover and reduce the heat to medium-low. Let it simmer for about 40 minutes. You want the chicken to become tender and absorb all those wonderful flavors.
Step 5: Create the Creamy Sauce
- After 40 minutes, carefully remove the chicken from the pot and place it on a plate. In a separate bowl, whisk together the sour cream, heavy cream, and flour until smooth. Gradually stir this mixture into the pot, whisking as you go to prevent any lumps. Keep simmering for a couple of minutes until the sauce thickens, and taste to adjust seasoning as needed.
Step 6: Bring it All Together
- Finally, return the chicken to the pot and simmer it for a few more minutes, just to heat everything through and allow the flavors to meld beautifully.
Step 7: Serve and Enjoy
- Distribute the chicken paprikash into bowls, and serve it alongside Hungarian nokedli or your favorite pasta, nicely soaking up that delicious sauce.
Notes
- Quality Ingredients: Using high-quality paprika and chicken broth makes a significant difference in flavor.
- Sour Cream Temperature: Ensure your sour cream is at room temperature before adding it to prevent lumps in your sauce.
- Serve with Noodles: Pair paprikash with nokedli or egg noodles for a traditional experience.
- Leftover Upgrade: If you have leftovers, the flavors deepen even more, making it a great meal to make ahead.
- Add Spice: For an extra kick, consider diced jalapeño or a bit of cayenne pepper in the cooking process!
Nutrition
Carbohydrates: 11g | Protein: 32g | Fat: 37g | Saturated Fat: 14g | Cholesterol: 148mg | Sodium: 744mg | Potassium: 589mg | Fiber: 2g | Sugar: 3g
Tried this recipe?Let us know how it was!