Today we’re making chicken paprikash, a Hungarian dish that spotlights Hungarian paprika. It’s flavorful and easy to make, so let’s dive in!
Ingredients:
- 1 brown or yellow onion, diced
- 1 bell pepper (any color, preferably red), sliced into thin strips
- 6 cloves of garlic, minced
- 800g boneless, skinless chicken thighs
- Salt and cracked black pepper
- 20g plain all-purpose flour
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 60g concentrated tomato paste
- 15g Hungarian paprika
- 500mL chicken stock
- 20g sour cream
- 400g pasta (e.g., fettuccine)
Instructions:
- Begin by preparing the ingredients. Dice the onion, slice the bell pepper into strips, and mince the garlic. Halve the chicken thighs, season with salt, pepper, and coat with flour.
- In a high-rimmed pan over high heat, melt the unsalted butter. Sauté the onion and bell pepper until translucent, then add the garlic and cook for an additional minute. Add tomato paste and cook for 3 minutes.
- Remove the pan from heat, add paprika, and stir for 1 minute. Transfer this mixture to a plate.
- Return the same pan to medium-high heat, add olive oil, and sear the chicken for 3 minutes on each side until golden.
- Reintroduce the onion-pepper-paprika mix. Pour in chicken stock, season generously, and mix. Bring it to a boil, cover, reduce heat to low, and simmer for 20 minutes.
- Meanwhile, cook pasta in salted boiling water until almost al dente. Drain and toss with butter.
- After 20 minutes, remove the lid from the chicken, stir in sour cream, and cook for an additional minute.
- Serve the chicken over the buttered pasta, ladle the sauce over the top, and garnish with parsley and cracked black pepper.
Tips:
- Adjust the spiciness by altering the amount of Hungarian paprika.
- Serve chicken paprikash traditionally with pasta or try it with rice, vegetables, or salad. Adjust the servings according to preference.
