A Taste of Hungary: Savory and Comforting Hungarian Chicken Paprikash Recipe

Introduction

When it comes to Hungarian cuisine, one dish stands out as a true comfort food classic: Hungarian Chicken Paprikash. With its rich and creamy sauce infused with the warm flavors of sweet Hungarian paprika, this dish has captured the hearts and palates of food enthusiasts around the world. In this article, we’ll explore the history and flavors of Hungarian Chicken Paprikash and provide you with a step-by-step recipe to recreate this delightful dish in your own kitchen.

A Brief History of Hungarian Chicken Paprikash

Hungarian cuisine is renowned for its bold and hearty flavors, and Chicken Paprikash is no exception. This dish has deep roots in Hungary’s culinary heritage, dating back centuries. It’s believed to have originated in the 18th century when paprika was introduced to Hungarian cuisine. Paprika quickly became a staple spice, adding a distinct and vibrant flavor to many dishes.

The Flavor Profile

At the heart of Hungarian Chicken Paprikash is the star ingredient: paprika. Hungarian paprika comes in various forms, from sweet and mild to hot and spicy. For this dish, sweet Hungarian paprika is commonly used, imparting a rich, earthy, and slightly sweet flavor. When combined with other simple yet flavorful ingredients like chicken, onion, garlic, and sour cream, the result is a harmonious blend of savory and creamy goodness.

Ingredients You’ll Need

Before we dive into the recipe, let’s gather our ingredients:

• 4 bone-in, skin-on chicken thighs
• Salt and black pepper, to taste
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons sweet Hungarian paprika
• 1 can (14 ounces) diced tomatoes
• 1 red bell pepper, diced
• 1 cup chicken broth
• 1/2 cup sour cream
• 2 tablespoons all-purpose flour
• Fresh parsley, chopped, for garnish
• Cooked egg noodles or rice for serving

Cooking Instructions

Now, let’s explore the step-by-step process to prepare this delectable dish:

1. Season and Sear the Chicken: Season the chicken thighs with salt and black pepper, then sear them in a skillet until golden brown. Set them aside.
2. Sauté Onion and Garlic: In the same skillet, sauté chopped onion and minced garlic until fragrant and translucent.
3. Add Paprika and Tomatoes: Stir in sweet Hungarian paprika and diced tomatoes, allowing the flavors to meld together.
4. Return Chicken and Add Bell Pepper: Place the seared chicken thighs back into the skillet, add diced red bell pepper, and pour in chicken broth. Simmer until the chicken is tender.
5. Create Sour Cream Mixture: Whisk together sour cream and all-purpose flour until smooth, then slowly add it to the skillet, stirring constantly.
6. Finish the Dish: Continue to simmer until the sauce thickens. Taste and adjust the seasoning.
7. Serve: Serve the Hungarian Chicken Paprikash hot over cooked egg noodles or rice. Garnish with chopped fresh parsley.

Conclusion

Hungarian Chicken Paprikash is a culinary gem that offers a taste of Hungary’s rich gastronomic heritage. Its creamy sauce, infused with the warmth of sweet Hungarian paprika, makes it a comfort food favorite for many. Whether you’re exploring Hungarian cuisine for the first time or seeking to recreate a beloved classic, this dish is sure to delight your taste buds. So, roll up your sleeves, gather your ingredients, and embark on a flavorful journey to Hungary with this irresistible Chicken Paprikash recipe. Enjoy!

Source: globallyflavored.com

Yield: 4

Chicken Fricassee recipes

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Chicken Fricassee is a classic French dish that combines tender chicken with a creamy, flavorful sauce. It's a comforting meal that's perfect for any occasion, whether you're cooking for family or entertaining guests. Let's explore this delightful recipe that will surely become a favorite in your kitchen.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

• 3 lb chicken thighs about 6, skin-on, bone-in
• 2 tbsp olive oil
• Kosher salt and pepper
• 4 tbsp unsalted butter
• 1 shallot chopped
• 1 tbsp thyme chopped
• 3 cloves garlic minced
• 1 lb mushrooms i.e., button, shiitake, baby bella, cremini, oyster - quartered or halved
• 3 tbsp flour
• ½ cup white wine dry
• 2 cups chicken stock
• 8 oz crème fraîche
• 2 tbsp parsley fresh, chopped, for garnish

Instructions

• Brush olive oil all over the chicken thighs. Liberally sprinkle with salt and pepper

• Melt butter in a large skillet over medium-high heat. Place the chicken thighs, skin-side down, in the butter. Sear until the skin is browned and crisp, about 5 minutes. Use a pair of tongs to flip the chicken thighs over and cook for another minute. Remove from the pan and place on a plate or platter. Set aside.

• Remove most of the fat and butter that is in the skillet (leave about 2 tbsp).

• Over medium heat, add the shallots and thyme and cook until softened, about 2 to 3 minutes. Add the garlic and cook, stirring often, for another 30 seconds.

• Add the mushrooms and cook, stirring often, until they are softened and beginning to release some liquid, about 5 to 8 minutes (If the mushrooms are too dry during this step, add in another 1 to 2 tbsp of butter). Sprinkle with salt and pepper.

• Add the flour to the mushrooms and stir to coat for about 1 minute.

• Carefully whisk in the wine and bring to a boil. Lower the heat and whisk in the chicken stock, 1 tsp salt, and ½ tsp black pepper. Whisk and/or stir with a spoon to remove any clumps. Simmer for about 5 minutes until starting to thicken.

• Nestle the chicken thighs in the sauce, skin-side up. Add in any collected juices, too. Turn the heat down a little (to medium-low). Cover the skillet and let simmer for 30 minutes.

• Remove the chicken from the sauce and stir in the crème fraîche. Bring to a low simmer. Add the chicken back into the sauce. Serve at once with sauce spooned over the chicken either on a platter or on individual plates, passing additional sauce at the table.