This Traditional Chicken Paprikash is a comforting, Hungarian classic that will warm your soul and delight your taste buds. With its rich, paprika-infused sauce and tender chicken, it's a dish that'll quickly become a family favorite.
The star of this dish is definitely the chicken. Using bone-in pieces ensures that the meat stays juicy and flavorful. Vegetable oil is used to brown the chicken, giving it a nice golden crust. Onion and garlic form the aromatic base that enhances the dish. The magic happens with Hungarian sweet paprika, which adds depth and a smoky sweetness. Salt and black pepper are your basic seasonings to bring out the flavors. Chicken broth keeps everything moist and adds another layer of flavor. For creaminess, sour cream is added, but not before it's mixed with flour to help thicken the sauce. Lastly, a sprinkle of fresh parsley adds a pop of color and freshness.
This dish pairs wonderfully with egg noodles or homemade dumplings, as they absorb the sauce beautifully. A side of steamed green beans or a simple cucumber salad with a light vinaigrette complements the richness of the paprikash.
Start by heating the vegetable oil in a large pot over medium heat. Once hot, add the chicken pieces, skin-side down, and let them brown for about 5 minutes on each side. This step is crucial to develop that lovely golden crust. Once done, remove the chicken and set it aside.
In the same pot, toss in the chopped onions and minced garlic. Let them cook until theyβre nice and soft, which should take around 5 minutes. Youβre aiming for a translucent look on the onions, which tells you they're perfectly cooked.
Next, stir in the sweet paprika, salt, and pepper. Make sure the onions are well-coated with paprika; this gives the base a beautiful red hue and infuses the flavors throughout.
Return the chicken to the pot, nestling it among the onions. Pour in the chicken broth, bring it to a gentle simmer, cover, and let it cook for about 30-35 minutes. You want the chicken to be tender and cooked through.
While the chicken cooks, mix the sour cream and flour in a small bowl until smooth. Once the chicken is done, gradually add this mixture to the pot while stirring continuously. This prevents lumps and ensures a smooth, creamy sauce.
Let the pot simmer gently for another 5 minutes so that the sauce thickens beautifully. Taste and adjust the seasoning if necessary.
Finally, sprinkle with the chopped parsley just before serving, if you like. Serve it over a bed of egg noodles or dumplings to soak up all that delicious sauce.