Hungarian Chicken Paprika is a comforting, warming dish that hits European Soul Food status right on the money. Tender chicken is seasoned and then simmered with onion and peppers in chicken broth. Rich sour cream is stirred in just before serving to create a dish of creamy perfection.
Hi Gang: Brian from i8tonite doing a little guest-blogging for Marye.
Before I get into this fabulous recipe, cooking should never be difficult. It should be simple, easy and fun. If you are a home-cook, like me, you occasionally make something slightly difficult to challenge yourself and to grow. Other times, you just want to get food on the table for you, your spouse/ partner and your family. It’s the latter that always intrigues me. What can we make that is simple, easy – delicious – and fun? I love cooking but I don’t have time nor do I always want a challenge. Let’s face it, rock-climbing looks like fun for the weekend, but as an everyday experience – I will take the tram to the top.
This is the reason I love this Hungarian dish of Chicken Paprika. It’s homey and really easy to make for a weekday dish, yet it’s also something different. It’s not light as you need to use the full-fat sour cream – no dieting on this one but it’s better than several martinis. Comforting. Warming. Serve over gluten-free noodles, buttered noodles with gluten (whatever, I’m not judging) and the wonderful cream that was created. Essentially in under 45 minutes you have a dinner, plus some for lunch. It’s a really inexpensive if you use chicken legs and thighs.
Hungarian Chicken Paprika Recipe
I adapted this recipe from food blogger Sasha Martin and her book “Life from Scratch: A Memoir of Food, Family and Forgiveness”
- 8 to 10 Chicken thighs, legs or a combination of both.
- ½ stick of butter or 4 tablespoons. You can also use olive oil.
- 1 large onion, sliced
- 1 green bell pepper, cut into strips about a ¼ inch wide.
- 1 cup chicken broth (or ½ cup of wine and ½ a cup of chicken broth to “chef it up”).
- 3 tablespoons Hungarian paprika
- 2 cups full fat sour cream. (Nope. Can’t make this light. Trust me.)
How to make this puppy:
- Use a large enough skillet – cast iron is really good for this — to not crowd the chicken. You want to brown them all on both sides. Melt the butter; while, that’s going on rinse the chicken and pat dry.
- Brown the chicken. Slices the onions into half-moon shapes about a ¼ inch thick. Once the chicken is nicely browned and luscious, remove all the leftover fat except a tablespoon.
- Throw in the vegetables and cook until soft. Add the paprika and stir until the spice is coating every last piece.
- Add the chicken broth (or wine and chicken broth) and de-glaze the pan, scooping up all the tasty brown bits stuck to the pan.
- Add the chicken back to the pan and cover until done. This should be about 30 to 40 minutes. Don’t overcook it.
- Take the chicken out of the pan and put on a platter to serve. Add to the sauce, all the sour cream and stir breaking up all the little clots. (It will be a pale pink or if you used the pepper, a pale brown.)
- Pour the sauce over the chicken and eat. Pour more sauce over the chicken and eat more. Repeat until all the chicken and sauce are gone….yep, it’s that good.
The End. Go Eat.