Hungarian Chicken Paprikash
Hungarian Chicken Paprikash, a wintertime masterpiece.
Hungarian Paprikash is a delectable chicken dish that boasts a rich flavor profile, thanks to the infusion of beautifully fragrant paprika. This culinary delight has secured its place as one of my favorite comfort foods during the winter season. This dish is not only satisfying but also manages to tick all the boxes for a truly delicious comfort food experience. The combination of succulent chicken and the aromatic depth of paprika creates a culinary masterpiece that is sure to warm both the heart and the palate during colder months.
Hungarian Chicken Paprikash
1 lb chicken thighs or chicken hindquarters
1 TBSP unsalted butter
1 large yellow onion, diced
3 cloves garlic, minced
1 TBSP tomato paste
2 TBSP Hungarian or sweet paprika
1 large can diced tomatoes
1 quart chicken stock
¼ cup sour cream
Dried parsley
Salt and pepper
In a large pot or Dutch Oven, melt your butter on medium heat. Brown the chicken until it’s brown on all sides, about 6 minutes. You don’t want the chicken to cook all the way through just brown the skin. Once the chicken has browned, remove from the pot and set aside.
Add your onions and cook, scraping up any brown bits that the chicken may have left behind. Cook the onions on medium heat until they become translucent and fragrant, turn the heat down to low and add in your garlic. Cook the garlic until it becomes soft and fragrant.
Once the onion and garlic have softened, add tomato paste and the paprika. Cook the tomato and paprika until it turns brick red and is very fragrant. Add the diced tomatoes and chicken stock, mix until everything is incorporated.
Turn the heat up to medium high until your tomato mixture starts to boil. Add your browned chicken, place a lid on the pot and turn the heat down to low. Simmer the chicken for about 30 minutes or until cooked through.
Remove the cooked chicken from the Paprikash and set to the side on a clean plate. Turn the pot back up to medium heat to reduce the Paprikash liquid. Once reduced by a quarter, add sour cream and thoroughly mix in. Blend with a immersion blender and cook until the Paprikash has thickened before adding the chicken back in to warm up.
When chicken has warmed and the Paprikash has thickened, salt and pepper to your taste and your Paprikash is done. Top with parsley and serve with buttery mashed potatoes, egg noodles or steamed spinach. Enjoy!