Originally published on August 26, 2015
Chicken paprikash is a Hungarian dish that, as its name implies, uses a lot of paprika – a spice that I’m particularly fond of. When I first started cooking, I was convinced it was added to dishes for its bright colour only; and was so adamant about it that I even once debated the issue with my best friend for longer than necessary. But, I can admit when I’m wrong (usually), and I was that time.
Paprika is a spice that has a very unique flavour, and I love that this dish celebrates that. While hot and smoky paprika is all the rage these days, sweet paprika is the traditional spice used in chicken paprikash, and it just happens to be my favourite.
Ingredients:
1 whole chicken, cut into 6 – 8 pieces
2 tablespoons sweet paprika
1 red pepper, julienned
2 tomatoes, peeled, cored, seeded, and chopped
1 large yellow onion, minced
1 1/2 cups chicken broth
3/4 cup sour cream
1/2 cup all-purpose flour, plus 2 tablespoons
1/4 cup canola oil
2 tablespoons flat-leaf parsley, finely chopped
Salt and pepper, to taste
Directions:
1.) Season chicken with salt and pepper. Dredge chicken in 1/2 cup flour, shaking off excess as you do.
2.) Heat oil in a Dutch oven or very large frying pan over medium-high heat. Cook chicken, turning once, until brown, 8 – 10 minutes. Set aside.
3.) Add paprika and half the peppers, along with the tomatoes and onion to pot. Cook, stirring until onions are soft, about 5 minutes.
4.) Add chicken and broth and bring to a boil. Reduce heat to medium-low and simmer, covered, turning chicken once, until fully cooked and juices run clear, about 12 – 15 minutes.
5.) In a small bowl, whisk together 2 tablespoons flour and sour cream. Stir sour cream mixture into sauce in pot and remove from heat.
6.) Transfer chicken to a serving platter and spoon sauce over top. Sprinkle with chopped parsley.
7.) Serve and enjoy!