Easy Chicken Paprikash : A traditional Hungarian recipe, chicken paprikash is renowned for its hearty flavors and soothing attributes. It’s a recipe that never goes wrong—tender chicken cooked in a creamy sauce with paprika. Here’s a step-by-step recipe that will walk you through making a wonderful Chicken Paprikash in your own kitchen.
Easy Chicken Paprikash
Ingredients
- 1.5 kg (3 lbs) chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 2 large onions, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons sweet paprika
- 1 teaspoon smoked paprika (optional, for added depth)
- 1 cup chicken broth
- 1 cup sour cream
- Salt and pepper to taste
- Chopped fresh parsley, for garnish
- Cooked egg noodles or rice, for serving
Also see : Super Zucchini Lasagna Recipe
Instructions
Prepare the Chicken :
First, use paper towels to pat the chicken thighs dry. On both sides, liberally season them with salt and pepper. Heat the olive oil in a big skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin side down, once heated. Cook for 5 to 6 minutes, or until the skin is crispy and golden brown. After that, turn and cook the other side for a further five minutes. Place the chicken on a platter and keep it there.
Saute the Onions and Garlic :
Add the chopped onions to the Dutch oven or skillet. Simmer on medium heat for 5 to 6 minutes, or until they are tender and transparent. To avoid burning, stir from time to time. When aromatic, add the minced garlic and simmer for one more minute.
Add the Paprika :
Drizzle the onions and garlic with the sweet and smoked paprika, if using. To evenly coat the onions in paprika, give them a good stir. Simmer for a further minute to gently roast the spices and release their flavours.
Simmer with Chicken Broth :
After adding the chicken broth to the skillet, swirl to incorporate any browned pieces and deglaze the pan’s bottom. Simmer the broth for a while.
Return Chicken to the Pan :
Reintroduce the skillet with the browned chicken thighs and any fluids that have collected on the dish, being careful. The chicken pieces should be tucked into the sauce.
Simmer Until Chicken is Cooked :
Put a lid on the skillet or Dutch oven and turn down the heat. After the chicken is cooked through and tender, let it gently simmer in the sauce for 25 to 30 minutes. Ensure that the chicken achieves an internal temperature of 165°F, or 75°C.
Finish with Sour Cream :
After the chicken is done, take it out of the skillet and put it onto a dish for serving. Maintain the warmth.
Incorporate the sour cream into the leftover sauce that’s in the skillet. This will produce a tasty, creamy sauce. If necessary, add more salt and pepper to the seasoning after tasting it.
Serve:
Over the chicken thighs, spoon the rich paprika sauce. provide some chopped fresh parsley as a garnish to provide some colour and freshness. Serve the hot chicken paprikash with rice or cooked egg noodles so that the flavourful sauce can be soaked up.
Tips
For optimal flavour, use Hungarian paprika of superior quality. The dish’s authenticity and flavor are significantly altered by it. If you’d like, you can also use drumsticks made from chicken or a mix of drumsticks and chicken thighs. Before adding the sour cream to the skillet, you can stir in a tablespoon of flour if you prefer a thicker sauce.
As a result, the sauce will thicken while simmering. The first step, browning the chicken, should not be skipped. It gives the food more flavour depth. For up to three days, leftovers should be kept in the refrigerator in an airtight container. Before serving, gently reheat in the microwave or on the stove.
