How to Make Chicken Paprikash - Traditional Hungarian Chicken Paprikash Recipe Made Easy!!!
Author: Whats4Chow
Recipe type: Chicken
Cuisine: Hungarian
Serves: 4-6
Chicken Paprikash is a traditional Hungarian dish. Flavored primarily with hot, smoked paprika, it is uniquely aromatic and tasty.
Ingredients
- 6 Chicken drumsticks
- 6 Chicken thighs
- 15ml Hungarian hot, smoked paprika
- 5ml Salt
- 5ml Cracked black pepper
- 2 Red bell peppers
- 2 Tomatoes
- 1 Liter chicken stock
- 20ml Crushed garlic
- 20ml Olive oil
- 2 Onions
- 30ml Chopped parsley
- Salt and pepper to taste
- 75ml Cornstarch mixed with a little water
- Spatzle, Mash or Pasta to serve
Instructions
- To start, measure out the hot, smoked paprika, salt and cracked black pepper. Place these in a bowl and mix to combine.
- Transfer the paprika mixture to a sprinkle bottle.
- Place the chicken in a large pan skin-side up and sprinkle all of the paprika mixture evenly over the chicken.
- Use a carving fork to poke holes through the chicken pieces then put this aside.
- Cut the red peppers into chunks, dice the tomatoes and crush the garlic. Place this all in a tall jug and use your stick blender to puree the whole lot until fine. You can also do this in a stand blender or food processor.
- Slice the onions into half rounds, and measure out the olive oil.
- Heat a large pan over medium heat and add the oil. Add the onions and sauté this for 8 to 10 minutes until they are browning nicely on the edges.
- Add the chicken pieces to the pan with the seasoned side facing downwards. Allow this to fry for 5 minutes.
- At the 5 minute mark, turn the chicken pieces over and fry them for a further 5 minutes.
- After the second 5 minutes add the pureed vegetables to the pan.
- Pour in enough chicken stock to almost cover the chicken.
- Bring this to a boil, lower the heat and allow this to simmer, for 30 minutes.
- At the 30 minute mark, turn the chicken pieces over and continue simmering for a further 30 minutes.
- After the second 30 minute cycle, remove the chicken pieces from the pan.
- Mix the cornstarch with a little water and add this to the sauce.
- Bring the sauce back to a boil and allow this to cook for a minute or two, stirring continuously until it has thickened. Season the sauce with salt and pepper to taste.
- Serve the chicken immediately smothered in the rich sauce. Traditionally paprikash is served with spatzels, however you can use mashed potatoes or even pasta.
