Chicken Paprikash

Posted on Dec 16, 2016
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Chicken Paprikash

Chicken Paprikash

My all-time favorite dish growing up was my dad’s chicken paprika, a Sunday dinner treat during the cold winter months.  Of course, no recipe is written down and I have yet to try and recreate his version, although I think I could do it.  His big pot of chicken legs and thighs, simmered in onions, chicken stock, generously seasoned with paprika and finished off with sour cream ~ I could drink that gravy!

Chicken Paprikash

Early in my marriage and living in Chicago with two little ones and another on the way, I came across a recipe for Chicken Paprikash in one of my cooking magazines.  I gave it a try, and it had the same wonderful flavor profile as my dad’s.  It wasn’t quite like he made his, but it was so good.  I made it for him once, and, much to my surprise, he was impressed ~ he thought it was really good and wanted to know exactly how I made it.

Chicken Paprikash

Chicken Paprika or Paprikas or Paprikash, whatever you call it, is classic Hungarian comfort food.  It really is just several simple ingredients ~ chicken, onion, paprika, chicken stock and sour cream.  The gravy is rich and heavily laden with paprika.  I use sweet paprika and swap a bit out with smoked paprika.  Love the addition of a little smokiness to the gravy.

Chicken Paprikash

When my dad made his chicken paprika, we had it with his homemade Bohemian-style bread dumplings to sop up all the sour cream gravy.  I serve this version with egg noodles.  This Chicken Paprikash generously serves two, and can easily be doubled.

Chicken Paprikash

For a fairly simple, traditional and quick Chicken Paprikash, try this ~ it will warm you right up on these cold winter nights, guaranteed.  Here’s to you Papa ~ I’ll be trying your way with dumplings next time.

Best, Kelly

Chicken Paprikash

Chicken Paprikash

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Chicken Paprikash
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Classic Hungarian comfort food ~ Chicken Paprikash

Course: Main Course
Cuisine: Hungarian
Servings: 2
Author: Kelly ~ the hungry bluebird (adapted from Bon Appétit, 1996)
Ingredients
  • 2 skinless, boneless chicken breast halves, cut crosswise into ½-inch-wide strips
  • Kosher salt and freshly cracked pepper
  • 3 tsp sweet paprika
  • 1 tsp smoked paprika
  • tbsp butter
  • ½ cup onion, chopped ~ small dice
  • 1 large plum tomato, seeded, chopped ~ small dice
  • 1 cup chicken stock or broth, preferably homemade ~ if using canned, use low sodium
  • ¼ cup sour cream
Instructions
  1. Place chicken in small bowl and sprinkle with 1 teaspoon sweet paprika, salt and pepper.  Toss to combine well.

  2. Melt 1 tbsp butter in large nonstick skillet over medium-high heat.  Add chicken and sauté until just cooked through, about 5 minutes.  With slotted spoon, transfer chicken to plate and set aside.  

  3. Add remaining ½ tbsp butter to same skillet and sauté onion until softened, about 3 minutes.

  4. Add remaining 2 teaspoons sweet paprika and 1 teaspoon smoked paprika (can use 3 teaspoons sweet paprika, omitting smoked), stir for 10 seconds to combine.

  5. Add chopped tomato and stir to soften a bit, about 1 minute.

  6. Add chicken stock/broth and stir and bring to a boil.  Cook at a steady simmer until slightly thickened and sauce thinly coats a spoon, about 6 minutes.

  7. Return chicken and any accumulated juices to pan with sauce mixture, reduce heat to low.  Add sour cream and whisk/stir to combine and heat through ~ do not boil.  Taste and adjust for salt and pepper.  Serve with buttered egg noodles or bread dumplings.

Recipe Notes

This recipe generously serves two and can easily be doubled.

*Adapted from Bon Appétit December, 1996

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