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Chicken paprika

Chicken Paprikash

A tasty, aromatic, hearty Hungarian classic! "Paprikash" refers to a style of meaty gravy built on plenty of paprika and finished with sour cream. Hungary is the dish's home, but you'll find versions of it all over.

Snezhana

Recipe author

Composition / ingredients

Servings:

Chicken

500

Bell pepper

Tomatoes

Onion

Carrots

Tomato paste

Sour cream

Wheat flour

Paprika

Salt

Ground black pepper

Ground red pepper

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 9 g

Fats 48 % 13 g

Carbohydrates 19 % 5 g

169 kcal

GI: 80 / 0 / 20

Cooking method

Step 1:

Gather the ingredients from the list. You can use chicken breast or a whole cut-up chicken — for a big family I went with chicken thighs so everyone gets a good-size, even portion. Thaw and rinse the meat, trim off the skin and fat; you can leave the bones in. Cut the chicken into small pieces.
Step 2:

Peel the onion and cut it into small dice. Pour the oil into a heavy-bottomed skillet or saucepan, heat it up, add half the onion, and cook until translucent.
Step 3:

Add the paprika to the onion, splash in a little water if you like, and cook, stirring, for a couple more minutes.
Step 4:

Add the chicken to the pan and cook over medium heat on both sides just until the meat turns white — no need to brown it hard. Remove the chicken from the pan.
Step 5:

Cook the other half of the onion together with the carrot for about 7 minutes. Wash the tomatoes, cut out the stem end, and dice them. Wash the bell pepper, halve it, remove the seeds and core, and cut the flesh into strips.
Step 6:

Add the prepped vegetables to the pan along with a couple of tablespoons of tomato purée (mine is homemade) or tomato paste. Season with salt and pepper to taste; if you like it spicier, toss in a piece of hot chili pepper or a clove of garlic pressed through a garlic press. Pour in a little water and simmer the vegetables over low heat.
Step 7:

Add the chicken back in, stir, and simmer for about 15 minutes. In a separate bowl, whisk the sour cream and flour together until smooth with no lumps, then stir the mixture into the pan with the chicken.
Step 8:

Bring it to a boil, keep it on the heat for another five minutes, then turn it off. Let the paprikash rest in the covered pan for 7–10 minutes so the sauce can thicken. It's ready — serve it up with your favorite side, or on its own. Enjoy!