Name: Chicken Paprikash Recipe
Ingredients: 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.

Ingredients

Scale

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.

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Instructions

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.

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.

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.

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.

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.

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.

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

Serving Size: One Normal Portion
Calories: 550-650
Fat: 30-40g
Carbohydrates: 20-30g
Protein: 40-50g