Authentic Chicken Paprikash
Authentic Chicken Paprikash is a flavorful Hungarian dish featuring chicken in a creamy paprika-infused sauce.
Equipment
- large Dutch oven
- Spaetzle scraper
Ingredients
- 2 tablespoons pork lard or butter
- 3 pounds chicken pieces bone-in and skin-on
- 2 medium yellow onions very finely chopped
- 2 cloves garlic finely minced
- 1 Hungarian bell pepper diced (optional)
- 3-4 tablespoons genuine imported sweet Hungarian paprika
- 2 cups chicken broth quality
- 1 ½ teaspoons sea salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons all-purpose flour
- ¾ cup full fat sour cream room temperature
- ¼ cup heavy whipping cream
Instructions
- Heat the lard in a large Dutch oven or heavy pot and brown the chicken on all sides. Transfer the chicken to a plate. In the same oil, add the onions and fry until golden brown. Add the garlic and tomatoes (and pepper if using) and fry another 2-3 minutes. Remove the pot from the heat and stir in the paprika, salt and pepper.
- Return the chicken to the pot and place it back over the heat. Pour in the chicken broth. The chicken should be mostly covered. Bring it to a boil. Cover, reduce the heat to medium-low and simmer for 40 minutes. Remove the chicken and transfer to a plate.
- In a small bowl, stir the flour into the sour cream/cream mixture to form a smooth paste. Stir the cream mixture into the sauce, whisking constantly to prevent lumps. Bring it to a simmer for a couple of minutes until the sauce is thickened. Add salt and pepper to taste. Return the chicken to the sauce and simmer to heat through.
- Serve the chicken paprikash with Hungarian nokedli.
Notes
Nokedli is like German Spaetzle, served alongside the chicken paprikash.
Nutrition
Serving: 1servingCalories: 516kcalCarbohydrates: 11gProtein: 32gFat: 37gSaturated Fat: 14gCholesterol: 148mgSodium: 744mgPotassium: 589mgFiber: 2gSugar: 3gVitamin A: 2435IU
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