Recipe: Tasty Paprikash

Paprikash. With just a handful of ingredients, Chicken Paprikash (Paprikás Csirke) is an easy comforting Hungarian stew that's loaded with tender chicken and fragrant paprika. Chicken paprikash hails from Hungary, a country with beautiful landscapes, cities, villages, cultures, traditions, people and food. I love hearing from our readers about their experiences visiting Hungary. iz-pticy/znamenityy-vengerskiy-paprikash-poshagovyy-retsept-s-foto/.

Chicken paprikash with chicken pieces, browned in butter, cooked with onions and paprika, then served with a little sour cream mixed in. This classic Hungarian dish will leave you warm on a chilly winter night! My husband is hungarian so he grew up on chicken paprikash. You can have Paprikash using 11 ingredients and 5 steps. Here is how you cook it.

Ingredients of Paprikash

1. It's 2 1/2 lb of chicken quarter.
2. You need 3 tbsp of butter.
3. Prepare 3 of onion, yellow.
4. Prepare 1 of black pepper to taste.
5. You need 2 1/2 tbsp of paprika, sweet.
6. You need 1 tsp of cayenne pepper.
7. You need 1 cup of chicken broth.
8. You need 2 of bay leaf.
9. Prepare 1 of tomato cubed.
10. Prepare 1 cup of green pepper diced.
11. It's 1/2 cup of sour cream.

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Paprikash instructions

1. Pat the chicken pieces with salt and set them aside at room temperature. Cut the onions, halving then slicing thinly pole to pole..
2. Heat a large pot over medium-high heat and melt the butter. Once the butter is hot, pat the chicken pieces dry with paper towels, then place skin-side down in the pot. Let the chicken cook 4-5 minutes untill well browned, then turn over and cook 2-3 minutes on the other side. Remove the chicken from the pan to a bowl and set aside..
3. Add the onion to the pot and cook, stirring occasionally and scraping up any browned bits from the chicken until lightly browned (about 7 minutes)..
4. Add the paprika and some black pepper to the onions and stir to combine. Add the chicken broth, tomato, pepper, and bay leaves, scraping up the browned bits from the bottom of the pan again and stirring to mix. Nestle the chicken pieces into the pan on top of the onion mixture. Cover and cook on a low simmer for 20-25 minutes. Once the chicken pieces are cooked through, remove the pan from heat..
5. Remove the chicken from the pan and let the pan cool for a minute. Remove the bay leaves then stir in the sour cream, and add salt to taste. If the sour cream cools to sauce too much, turn the heat back on and heat the sauce through. Add the chicken back to the pan and coat with the sauce. Serve the chicken with dumplings or egg noodles..

Why are you using an oven? I have been making chicken paprikash for years but always simmer in a deep skillet (chicken fryer?). Hungarian food is comfort food at its best… Chicken paprikash is traditionally served over dumplings (aka spaetzle or spätzle, depending where you hail from) or broad. This potato paprikash is a vegetarian take on a traditional Hungarian dish. This classic Hungarian chicken paprikash recipe is comfort food featuring a paprika-sour cream sauce and served over dumplings or rice.