Creamy Hungarian Chicken Paprikash

Ingredients

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 large onions, finely chopped 2 large onions, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons Hungarian sweet paprika 2 tablespoons Hungarian sweet paprika
• 1 teaspoon Hungarian hot paprika (optional, for a spicier version) 1 teaspoon Hungarian hot paprika (optional, for a spicier version)
• 1 cup (240 ml) chicken broth 1 cup (240 ml) chicken broth
• 1 cup (240 ml) sour cream 1 cup (240 ml) sour cream
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 10g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. 2.
   Add the chopped onions and sauté until they become translucent.
3. 3.
   Stir in the minced garlic and cook for an additional minute.
4. 4.
   Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
5. 5.
   Sprinkle the Hungarian sweet paprika and hot paprika (if using) over the chicken, stirring well to coat the pieces evenly.
6. 6.
   Pour in the chicken broth and season with salt and pepper.
7. 7.
   Reduce the heat to low, cover the pot, and simmer for about 45 minutes to 1 hour, or until the chicken is tender and cooked through.
8. 8.
   Remove the pot from the heat and gradually stir in the sour cream until well incorporated.
9. 9.
   Return the pot to low heat and cook for an additional 5 minutes, stirring gently to avoid curdling the sour cream.
10. 10.
    Taste and adjust the seasoning if needed.
11. 11.
    Serve the Creamy Hungarian Chicken Paprikash over egg noodles or with Hungarian dumplings (nokedli).
12. 12.
    Garnish with fresh parsley for a pop of color and freshness.

Treat your ingredients with care...

• Chicken — For the best flavor and tenderness, use bone-in chicken pieces such as thighs and drumsticks. You can also use a whole chicken cut into pieces.
• Hungarian sweet paprika — Look for authentic Hungarian sweet paprika for the most authentic flavor. It is worth seeking out specialty stores or online sources for the best quality.
• Hungarian hot paprika — If you prefer a spicier version, add Hungarian hot paprika to the dish. Adjust the amount according to your heat preference.
• Sour cream — To prevent curdling, gradually stir in the sour cream over low heat. If you're using a dairy-free alternative, choose one that is suitable for cooking and has a similar creamy consistency.
• Fresh parsley — Adding fresh parsley as a garnish not only enhances the presentation but also adds a touch of freshness to the dish.

Tips & Tricks

• For a richer flavor, marinate the chicken in the paprika and garlic mixture for a few hours or overnight before cooking.
• Adjust the amount of paprika according to your taste preference. Hungarian paprika can vary in intensity, so start with the recommended amount and add more if desired.
• If you prefer a thicker sauce, you can mix a tablespoon of flour with the sour cream before adding it to the dish.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to meld even further.
• Experiment with different types of noodles or dumplings to find your favorite accompaniment to the dish.

Serving advice

Serve the Creamy Hungarian Chicken Paprikash hot, allowing the flavors to fully develop. Place a generous portion of the chicken and sauce over a bed of egg noodles or Hungarian dumplings. Garnish with fresh parsley for a vibrant touch. Serve with a side of pickles or a fresh green salad to complement the richness of the dish.

Presentation advice

Present the Creamy Hungarian Chicken Paprikash in a deep serving dish, allowing the vibrant red sauce to take center stage. Arrange the chicken pieces on top and sprinkle with fresh parsley for an appealing contrast. Serve with a side of egg noodles or Hungarian dumplings, neatly arranged alongside the chicken.