Chicken Paprikash, or ‘Paprikás Csirke’ as it’s known in Hungary, is a beloved traditional dish that embodies the heart and soul of Hungarian cuisine. Renowned for its comforting qualities and vibrant flavors, this dish combines tender chicken with a rich, creamy sauce highlighted by the distinct smokiness of Hungarian paprika. Its popularity extends beyond Hungary’s borders, cherished for its unique blend of simplicity and warmth, making it a perfect family meal for any occasion.
Ingredients
To prepare Chicken Paprikash, you’ll need:
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Chicken thighs – 8 pieces (about 2 lbs), bone-in, skin-on
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Hungarian paprika – 3 tablespoons, sweet or hot based on preference
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Onion – 1 large, finely chopped
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Garlic – 2 cloves, minced
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Chicken broth – 2 cups
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Sour cream – 1 cup
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Flour – 2 tablespoons
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Butter – 2 tablespoons
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Salt and pepper – to taste
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Green bell pepper – 1, sliced (optional)
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Tomato – 1 medium, chopped (optional)
Substitutions:
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Vegan/vegetarian: Use plant-based cream and substitute chicken with firm tofu or mushrooms.
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Gluten-free: Replace flour with cornstarch or a gluten-free flour blend.
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Dairy-free: Opt for coconut cream or almond yogurt instead of sour cream.
Step-by-Step Cooking Instructions
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Prepare the Ingredients: Season the chicken thighs with salt and pepper. Heat butter in a large skillet over medium-high heat and brown the chicken on both sides. Remove and set aside.
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Sauté the Vegetables: In the same skillet, add the onions and garlic, cooking until they are translucent. Stir in the paprika quickly, making sure it doesn’t burn, to release its flavors.
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Simmer: Return the chicken to the skillet. Add the chicken broth, and if using, the bell pepper and tomato. Bring to a simmer, cover, and cook for about 25-30 minutes, or until the chicken is tender.
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Thicken the Sauce: Mix flour with a little water to make a paste. Stir this into the skillet. Simmer for another 5-7 minutes to thicken the sauce.
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Finish with Sour Cream: Remove from heat. Slowly stir in the sour cream to avoid curdling.
Common Mistakes to Avoid:
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Avoid burning the paprika as it can turn bitter.
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Ensure the sour cream is at room temperature to prevent it from curdling when added to the sauce.
Pro Tips and Cooking Techniques
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Enhancing Flavors: Use authentic Hungarian paprika for the best flavor. Add a bay leaf during simmering for added depth.
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Achieving the Best Texture: For a smoother sauce, strain onions and peppers out before adding the sour cream.
Variations and Customizations
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Vegetarian Version: Substitute chicken with mushrooms or chickpeas.
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Spicier Adaptation: Add a dash of cayenne pepper or use hot Hungarian paprika.
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Low-Carb Option: Serve with cauliflower rice instead of traditional egg noodles or dumplings.
Serving Suggestions
Serve Chicken Paprikash over a bed of buttery egg noodles, rice, or with traditional Hungarian dumplings known as nokedli. Garnish with a dollop of sour cream and a sprinkle of fresh parsley. Pair with a crisp white wine or a light lager.
Nutritional Information
Approximately per serving:
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Calories: 450
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Protein: 35g
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Carbohydrates: 10g
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Fat: 30g
Frequently Asked Questions (FAQs)
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Can I make this dish ahead of time? Yes, Chicken Paprikash can be refrigerated for up to 3 days and gently reheated.
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How can I prevent the sour cream from curdling? Ensure it is at room temperature and stir it in off the heat.
Closing Thoughts
Chicken Paprikash is more than just a meal; it’s a comforting embrace from Hungarian culture. Don’t be afraid to experiment with this versatile dish and make it your own. We encourage you to share your version of this delightful recipe and your experiences in the kitchen.
