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Chicken Paprikash

Cinnamon Waffles with Maple Butter
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Chicken Paprikash is a beloved Hungarian comfort food that features tender chicken simmered in a rich, creamy sauce infused with paprika. Traditionally served over egg noodles or dumplings, this dish offers a perfect balance of smoky, sweet, and slightly spicy flavors, making it a family favorite for cozy dinners.

 

Ingredients

– 2 tablespoons vegetable oil

– 1 large onion, finely chopped

– 4 bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)

– 1 tablespoon sweet Hungarian paprika

– 1 teaspoon hot Hungarian paprika (optional, for added heat)

– 1 tablespoon tomato paste

– 2 cloves garlic, minced

– 1 cup chicken broth

– 1 cup sour cream, room temperature

– Salt and freshly ground black pepper, to taste

– Fresh parsley, chopped (for garnish)

– Egg noodles or dumplings, for serving

Instructions

1. In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken pieces, skin-side down, and sear until golden brown on both sides, about 5–7 minutes per side. Remove the chicken and set aside.

2. In the same skillet, add the chopped onion and sauté until softened and translucent, about 5 minutes.

3. Stir in both sweet and hot paprika, tomato paste, and minced garlic. Cook for an additional 2 minutes, allowing the spices to bloom.

4. Return the chicken to the skillet, skin-side up. Pour in the chicken broth, ensuring the chicken is partially submerged. Bring to a simmer, then cover and cook for 30–40 minutes, or until the chicken is cooked through and tender.

5. Remove the chicken from the skillet and set aside. Reduce the sauce over medium heat until slightly thickened, about 5 minutes.

6. In a small bowl, temper the sour cream by mixing it with a few tablespoons of the hot sauce from the skillet. Gradually whisk this mixture back into the skillet, stirring constantly to prevent curdling. Cook for an additional 2–3 minutes until the sauce is creamy and heated through.

7. Return the chicken to the skillet, coating it with the sauce. Serve over cooked egg noodles or dumplings, garnished with chopped fresh parsley.

 

Notes

– For a richer flavor, use bone-in, skin-on chicken pieces.

– Ensure the sour cream is at room temperature before adding it to the sauce to prevent curdling.

– If you prefer a spicier dish, increase the amount of hot paprika or add a pinch of cayenne pepper.

– Leftovers can be stored in the refrigerator for up to 3 days and often taste even better the next day.

 

Nutrition

Find it online: https://www.cookflash.com/chicken-paprikash/