Chicken Paprikash Recipe

Introduction

In our home, weeknight dinners are often a whirlwind of quick and easy meals. But there are those evenings, especially as the weather turns cooler, when we crave something more comforting, something that feels like a warm hug from the inside out. That’s when Chicken Paprikash makes its grand entrance. This recipe, adapted from a cherished family cookbook, has become a staple in our rotation. The first time I made it, the aroma alone transported me to a cozy Hungarian kitchen. The tender chicken, enveloped in a rich, paprika-infused sauce, finished with a swirl of tangy sour cream – it was an instant hit! Even my pickiest eater, usually skeptical of anything “saucy,” devoured it, declaring it “the best chicken ever!” Served over a bed of soft egg noodles, Chicken Paprikash is more than just dinner; it’s an experience, a comforting journey to the heart of Hungarian cuisine that’s surprisingly simple to create in your own kitchen. If you’re looking for a dish that’s both flavorful and deeply satisfying, look no further. This Chicken Paprikash recipe is a guaranteed crowd-pleaser, perfect for family dinners or even a casual get-together with friends.

Ingredients

To create this authentic and flavourful Chicken Paprikash, you’ll need the following fresh and pantry-friendly ingredients. Each component plays a vital role in building the complex and comforting taste of this classic Hungarian dish.

• 1½ pounds chicken breasts or thighs, cut into bite-size pieces: Chicken is the star of this dish, and you have flexibility in choosing your preferred cut. Boneless, skinless chicken breasts offer a leaner option, cooking quickly and becoming wonderfully tender in the sauce. Chicken thighs, on the other hand, bring a richer flavor and remain incredibly moist even with longer cooking times. For a truly authentic experience, using a mix of both can offer the best of both worlds. Opt for high-quality chicken for the best flavour and texture. Bite-sized pieces ensure even cooking and make it easier to eat, especially when served over noodles or dumplings.
• 3 tablespoons all-purpose flour, divided: Flour is used in two key stages of this recipe. First, half of it is used to lightly coat the chicken pieces. This creates a slight crust when browning, enhancing both the texture and flavour of the chicken while also helping to thicken the sauce later. The remaining flour is used to create a roux, the foundation of the rich and velvety sauce. All-purpose flour is ideal for this recipe due to its versatility and ability to thicken sauces effectively. For a gluten-free option, you can substitute with a gluten-free all-purpose flour blend, ensuring it’s designed for thickening sauces.
• 2 tablespoons Hungarian sweet paprika: Paprika is the heart and soul of Chicken Paprikash, lending its signature colour and warm, slightly sweet flavour to the dish. Hungarian sweet paprika is crucial for achieving an authentic taste. It’s distinct from regular paprika or smoked paprika, offering a unique depth of flavour that is essential to this recipe. Using high-quality Hungarian sweet paprika will make a significant difference in the final taste. If you can find it, look for “Édesnemes” paprika, which is the most common and classic sweet Hungarian paprika. Avoid using hot paprika unless you prefer a spicy dish, and be mindful that smoked paprika will impart a smoky flavour profile that deviates from the traditional recipe.
• 4 tablespoons unsalted butter, divided: Butter provides richness and flavour to the dish, used both for browning the chicken and sautéing the vegetables. Unsalted butter is recommended to control the salt level in the recipe, allowing you to season to taste later. The butter’s fat content contributes to the velvety texture of the sauce. If you prefer, you can substitute with olive oil or a combination of butter and olive oil. However, butter adds a classic richness that complements the paprika and sour cream beautifully.
• 1 medium yellow onion, finely chopped: Onion forms the aromatic base of the sauce, adding sweetness and depth of flavour as it cooks down. Yellow onions are a good choice for their balanced flavour that becomes sweeter as they caramelize. Finely chopping the onion ensures it cooks evenly and melts into the sauce, contributing to a smooth texture. Diced onions will also work, but finely chopped onions will integrate into the sauce more seamlessly.
• 2 cloves garlic, minced: Garlic adds a pungent and savoury note that complements the sweetness of the onion and paprika. Fresh garlic is highly recommended for its vibrant flavour. Mincing the garlic releases its aromatic oils, infusing the sauce with its characteristic taste. If you don’t have fresh garlic, you can use ½ teaspoon of garlic powder, but fresh garlic will always provide a superior flavour. Be careful not to burn the garlic while sautéing, as it can become bitter.
• 2 cups low-sodium chicken broth: Chicken broth forms the liquid base of the sauce, adding moisture and chicken flavour to the dish. Low-sodium chicken broth is preferred to control the salt content, especially since you’ll be seasoning with salt later. Using a good quality chicken broth will enhance the overall flavour of the dish. If you have homemade chicken broth, it will elevate the taste even further. Vegetable broth can be used as a substitute for a lighter flavour profile or for a vegetarian version (although traditionally, Chicken Paprikash is a chicken dish).
• ¾ cup full-fat sour cream: Sour cream is the finishing touch that adds a signature tangy richness and creamy texture to Chicken Paprikash. Full-fat sour cream is essential for achieving the authentic velvety consistency and rich flavour. Lower-fat sour cream may curdle or not provide the same level of creaminess. For the best results, ensure the sour cream is at room temperature before adding it to the hot sauce to prevent curdling. Alternatively, you can temper the sour cream by mixing it with a spoonful of the hot sauce before stirring it into the entire pot. For a richer, more decadent version, you can use crème fraîche instead of sour cream.
• 1 tablespoon fresh parsley, chopped: Fresh parsley is used as a garnish, adding a pop of fresh, herbaceous flavour and visual appeal to the finished dish. Chopped fresh parsley brightens up the rich sauce and adds a touch of freshness. Flat-leaf parsley (Italian parsley) or curly parsley can be used. If you don’t have fresh parsley, you can use a tablespoon of fresh chopped chives or dill for a slightly different but still complementary flavour. Dried parsley can be used in a pinch, but fresh parsley is preferable for its brighter flavour and texture.
• Salt and pepper to taste: Salt and pepper are essential seasonings to enhance and balance the flavours of all the ingredients. Seasoning with salt and pepper at various stages of cooking, especially at the end, is crucial to bring out the best taste in Chicken Paprikash. Taste and adjust the seasoning according to your preference. Freshly ground black pepper is recommended for its more robust flavour compared to pre-ground pepper.

Instructions

Follow these step-by-step instructions to create a delicious and authentic Chicken Paprikash in your own kitchen. Each step is designed to build flavour and ensure perfectly cooked chicken in a rich, creamy paprika sauce.

1. Prepare the Chicken: In a medium-sized bowl, combine the bite-sized chicken pieces with 1½ tablespoons of all-purpose flour and 1 tablespoon of Hungarian sweet paprika. Toss well to ensure the chicken is evenly coated in the flour and paprika mixture. This coating will help the chicken brown beautifully and contribute to thickening the sauce later. Make sure each piece of chicken is lightly dusted for even browning.
2. Brown the Chicken: Melt 2 tablespoons of unsalted butter in a large, deep skillet or Dutch oven over medium-high heat. Once the butter is melted and the skillet is hot, add the coated chicken pieces in a single layer, being careful not to overcrowd the pan. Brown the chicken on all sides until it is golden brown and cooked through. Browning the chicken is crucial for developing flavour. Don’t worry about cooking the chicken completely at this stage; it will finish cooking in the sauce. If you overcrowd the pan, the chicken will steam instead of brown, so work in batches if necessary. Once browned and cooked through, remove the chicken from the skillet and set it aside on a plate. Reserve any juices that have accumulated on the plate, as these are full of flavour and should be added back to the sauce later.
3. Sauté Onions and Garlic: In the same skillet, add the remaining 2 tablespoons of unsalted butter. Reduce the heat to medium. Add the finely chopped yellow onion and cook, stirring occasionally, until it becomes soft and translucent, about 5-7 minutes. Softening the onions first creates a sweet and flavourful base for the sauce. Once the onions are softened, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic; it should be fragrant but not browned. Cooking the garlic briefly after the onions ensures it doesn’t burn and retains its flavour.
4. Create the Paprika Roux: Stir in the remaining 1½ tablespoons of all-purpose flour and 1 tablespoon of Hungarian sweet paprika into the onion and garlic mixture. Cook, stirring constantly, for about 2 minutes. This step creates a roux, which is the foundation of the creamy sauce. Cooking the flour and paprika mixture for a couple of minutes helps to toast the flour, removing any raw flour taste and enhancing the paprika flavour. Stir constantly to prevent the flour from sticking to the bottom of the pan and burning. The mixture should become fragrant and slightly darker in colour.
5. Simmer the Sauce: Gradually whisk in the low-sodium chicken broth, starting with a small amount to create a smooth paste, then adding the rest. Whisk continuously to ensure there are no lumps and the roux is fully incorporated into the broth. Bring the mixture to a simmer, then reduce the heat to low and simmer gently, uncovered, for about 10-15 minutes, or until the sauce has thickened slightly. Simmering allows the sauce to reduce and thicken, intensifying the flavours. Stir occasionally to prevent sticking and ensure even thickening. Season the sauce with salt and pepper to taste. Remember to taste and adjust the seasoning as needed to achieve the perfect balance of flavours.
6. Finish with Sour Cream and Chicken: Remove the skillet from the heat or reduce the heat to the lowest setting. Gently stir in the ¾ cup of full-fat sour cream. Stir until the sour cream is fully incorporated and the sauce is creamy and smooth. It’s crucial to add the sour cream off the heat or on very low heat to prevent it from curdling. If your sour cream is cold, tempering it by mixing it with a spoonful of the hot sauce before adding it to the pot can also help prevent curdling. Return the browned chicken pieces, along with any reserved juices from the plate, to the pan. Gently stir to coat the chicken evenly in the creamy paprika sauce.
7. Garnish and Serve: Sprinkle the chopped fresh parsley over the Chicken Paprikash. Serve immediately over your choice of noodles, dumplings, or rice. Garnish with an extra dollop of sour cream if desired and a sprinkle of extra paprika for visual appeal. Enjoy your homemade, comforting Chicken Paprikash!

Nutrition Facts

(Estimated per serving, based on 4 servings)

Please note that the following nutrition information is an estimate and can vary based on specific ingredients used, portion sizes, and cooking methods.

• Servings: 4
• Calories per serving: Approximately 550-650 calories

Approximate breakdown per serving:

• Protein: 40-50g
• Fat: 30-40g (primarily from butter, sour cream, and chicken)
• Carbohydrates: 20-30g (primarily from flour and served noodles/dumplings/rice)

This Chicken Paprikash is a hearty and satisfying meal, rich in protein and flavour. It’s important to consider the nutritional content when planning your meals, especially if you are mindful of calorie intake or specific dietary needs. Serving it with lighter sides like steamed vegetables or a fresh salad can help balance the richness of the dish.

Preparation Time

The beauty of Chicken Paprikash lies in its flavour and relative ease of preparation. Here’s a breakdown of the time involved:

• Prep Time: 5 minutes (This includes chopping the onion, mincing garlic, and cutting the chicken into bite-size pieces.)
• Cook Time: 35 minutes (This encompasses browning the chicken, sautéing vegetables, creating the sauce, simmering, and finishing with sour cream.)
• Total Time: 40 minutes

From start to finish, you can have a comforting and flavourful Chicken Paprikash on the table in just about 40 minutes. This makes it a fantastic option for a weeknight dinner that doesn’t compromise on taste or satisfaction. The active cooking time is relatively short, allowing you to enjoy the process without spending hours in the kitchen.

How to Serve Chicken Paprikash

Chicken Paprikash is incredibly versatile when it comes to serving. Traditionally, it’s paired with various starches that soak up the delicious creamy paprika sauce. Here are some popular and delightful ways to serve your Chicken Paprikash:

• Egg Noodles: This is perhaps the most classic and beloved accompaniment. Wide egg noodles, cooked until tender, are perfect for ladling generous portions of Chicken Paprikash over. The noodles soak up the rich sauce beautifully, creating a truly comforting and satisfying meal. Look for broad or extra-wide egg noodles for the best experience.
• Hungarian Dumplings (Nokedli or Galuska): For a truly authentic Hungarian experience, serve Chicken Paprikash with homemade Nokedli or Galuska. These small, soft dumplings are similar to spaetzle and are incredibly easy to make. They provide a wonderful textural contrast to the tender chicken and creamy sauce and are masters at soaking up flavour.
• Spaetzle: If you can’t find or make Nokedli, spaetzle is an excellent alternative. These German-style egg noodles are readily available and offer a similar texture and flavour profile to Hungarian dumplings. They are a great option for soaking up the sauce and creating a hearty meal.
• Rice: While less traditional, fluffy white rice or brown rice works well with Chicken Paprikash. Rice provides a neutral base that allows the flavour of the sauce and chicken to shine. It’s a good option if you prefer a lighter starch or are looking for a gluten-free alternative to noodles or dumplings.
• Mashed Potatoes: Creamy mashed potatoes are another comforting side that pairs wonderfully with Chicken Paprikash. The smooth and buttery potatoes complement the rich and flavourful sauce, creating a doubly comforting and satisfying dish.
• Crusty Bread: Don’t forget some crusty bread on the side! Whether it’s a baguette, sourdough, or any rustic loaf, bread is perfect for soaking up every last bit of the delicious paprika sauce from your plate. It’s a simple yet essential addition to fully enjoy the meal.
• Side Salad: To balance the richness of Chicken Paprikash, consider serving it with a fresh side salad. A simple green salad with a light vinaigrette or a cucumber and tomato salad can provide a refreshing contrast and add some lightness to the meal.
• Steamed Vegetables: For a healthier and more balanced meal, serve Chicken Paprikash with steamed vegetables like green beans, broccoli, or asparagus. These vegetables add nutrients and fibre and provide a nice textural contrast to the creamy dish.

Additional Tips for Perfect Chicken Paprikash

Elevate your Chicken Paprikash from good to outstanding with these helpful tips and tricks:

1. Use High-Quality Hungarian Paprika: The quality of paprika is paramount in this dish. Invest in authentic Hungarian sweet paprika, ideally “Édesnemes.” It has a unique flavour profile that is essential for true Chicken Paprikash. Avoid using generic paprika or smoked paprika unless you are intentionally aiming for a different flavour profile. Fresh, good-quality paprika will have a vibrant colour and a rich, slightly sweet aroma.
2. Don’t Skip Browning the Chicken: Browning the chicken is not just about aesthetics; it’s crucial for flavour development. The Maillard reaction that occurs when you brown the chicken creates complex, savory notes that enhance the overall taste of the dish. Even though the chicken will finish cooking in the sauce, taking the time to properly brown it at the beginning makes a significant difference.
3. Low and Slow Simmering: Simmering the sauce gently for a sufficient amount of time allows the flavours to meld together and deepen. Don’t rush this step. A low and slow simmer will result in a richer, more flavourful sauce. It also allows the sauce to thicken naturally as it reduces slightly.
4. Handle Sour Cream with Care: Adding sour cream correctly is key to preventing curdling and achieving a smooth, velvety sauce. Ensure the sour cream is at room temperature before adding it to the hot sauce, or temper it by mixing it with a spoonful of the hot sauce first. Add it off the heat or on very low heat and stir gently until just combined. Avoid boiling the sauce after adding sour cream, as this can cause it to separate.
5. Taste and Adjust Seasoning: Seasoning is crucial for bringing out the best flavours in Chicken Paprikash. Taste the sauce at various stages and adjust salt and pepper as needed. Paprika can sometimes taste slightly bitter if too much is used or if it’s not fresh, so balancing the flavours with salt and pepper is essential. Don’t be afraid to experiment with a pinch more paprika or a touch of extra salt to find your perfect flavour balance.

Frequently Asked Questions (FAQ) about Chicken Paprikash

Have questions about making Chicken Paprikash? Here are answers to some common queries to help you succeed:

Q1: What exactly is Chicken Paprikash?

A: Chicken Paprikash is a classic Hungarian dish characterized by tender pieces of chicken braised in a rich and creamy paprika-infused sauce, typically finished with sour cream. It’s a comforting and flavourful stew-like dish that highlights the distinctive taste of Hungarian sweet paprika. It’s a staple in Hungarian cuisine and enjoyed worldwide for its deliciousness and relative simplicity.

Q2: Can I use different cuts of chicken for Paprikash?

A: Absolutely! While the recipe calls for chicken breasts or thighs, you can use other cuts of chicken as well. Bone-in, skin-on chicken thighs or drumsticks are excellent choices as they remain very moist and flavorful during cooking. You can even use a whole chicken, cut into pieces. Adjust cooking time accordingly depending on the cut of chicken used; bone-in chicken may require slightly longer cooking time to ensure it’s cooked through.

Q3: Can I make Chicken Paprikash gluten-free?

A: Yes, you can easily make Chicken Paprikash gluten-free. To replace the all-purpose flour, use a gluten-free all-purpose flour blend specifically designed for thickening sauces. Ensure your chicken broth is also gluten-free (most are, but always check the label). Serve it with gluten-free noodles, rice, or potatoes for a completely gluten-free meal.

Q4: How should I store leftover Chicken Paprikash?

A: Leftover Chicken Paprikash can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it in a saucepan over low heat, stirring occasionally, until heated through. You may need to add a splash of chicken broth or water if the sauce has thickened too much in the refrigerator. Avoid boiling when reheating to prevent the sour cream from separating.

Q5: Can I make Chicken Paprikash spicier?

A: Yes, if you prefer a spicier Chicken Paprikash, you can easily add some heat. Use a combination of sweet and hot Hungarian paprika. Start with a smaller amount of hot paprika and adjust to your taste. You can also add a pinch of red pepper flakes or a finely chopped chili pepper (like a Serrano or jalapeño) when sautéing the onions and garlic. Taste as you go and add spice gradually until you reach your desired level of heat.

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