Chicken Paprikash
I’ve been using a wide range of common and exotic spices & herbs for my recipes. I can’t imagine cooking without them. Every time I go shopping to a specialty store, I have to take a look in the spice/herb section. Do I have plenty in my cupboard already? To some, the answer would be yes… to me… I never have enough…
From Za’atar, Sumac, Berbere, Ajwain Seeds, Saffron, Anardana, Nigella Seeds, Piment d’Espelette, Juniper Berries, Dukkah, Kaffir Lime Leaves, etc. to the usual suspects like Cumin, Italian Seasoning, Garlic Salt, Herbes de Provence, Oregano, Basil Leaves, Mixed Spices • Épices Mélangées (Épices Mélangées), Thyme leaves, and more! Another one that I really enjoy cooking with is Paprika. I’m sure you could guess that I have them all; hot, smoked and sweet! There’s a popular Hungarian dish I make often that uses this kind of spice and it’s Chicken Paprikash!
If you never had it before and like the taste of paprika, this is the dish for you! Not really spicy but definitely with some zip to it, this is a great and easy recipe to serve your family. Simmered gently, this comforting chicken stew is packed with flavor!
My Chicken Paprikash might be slightly different than others… I use all 3 types of Paprika. Each gives its own flavor to this delicious dish. I honestly don’t know if any Hungarian cooks use all of them but I really enjoy the combination. If you prefer using just one, sweet is probably the most common one used for this recipe. Just a quick note… if your paprika is too old, it will be tasteless so make sure the spice is nice and fresh to enjoy the true flavor of this dish!
To make this stew-like Hungarian dish, I use boneless, skinless chicken thighs. Chicken breasts can be substituted but there will be some lack of flavor due to the leaner white meat. Thighs are a fattier cut therefore are more flavorful than breasts. Others parts can also be used such as drumsticks. If you have a whole chicken hanging around, cut them into pieces and use it all.
This Chicken Paprikash is simple and yet so satisfying! Spooned over spätzle or egg noodles, this Hungarian peasant dish is a great one to serve on weeknights along with crusty bread… you’ll absolutely need that to soak up the yummy sauce! It freezes well for up to 3 months.
Bon Appétit!
Here are more scrumptious International recipes for you to try…
– Beef Stroganoff
– Pork Stew with Meatballs ~ Ragoût de Boulettes & Pattes de Cochon
– General Tso’s Chicken
– Paella de Marisco
– Pastitsio
– Cassoulet
and for even more chicken recipes, click on this link… Recipe Category • Poultry
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Chicken Paprikash
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Ingredients
- 3 lbs. boneless, skinless chicken thighs
- ground Himalayan sea salt, to taste and divided
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 2 tbsp. canola oil tips & tricks
- 1 tbsp. clarified butter, divided
- 3 1/2 cups yellow onions, finely diced
- 1 1/2 cups red peppers, diced
- 3 large cloves garlic, pressed
- 2 tbsp. tomato paste tips & tricks
- 1 1/2 cups Roma tomatoes, seeded and finely diced
- 1/4 cup unbleached all-purpose flour
- 3 tbsp. sweet Hungarian paprika
- 1/2 tbsp. smoked paprika, or to taste
- 1/2 tsp. hot paprika, or to taste
- 2 cups low-sodium chicken broth
- 1/2 cup dry red wine
- 1 cup full fat sour cream
- 1/4 cup 35% heavy cream
- 1 tbsp. fresh chopped parsley, for garnish tips & tricks
Directions
- Generously season the thighs with ground sea salt and freshly ground black pepper; set aside.
- In a Dutch oven over medium heat, add oil and clarified butter. When it gets hot, working in batches, place the thighs and cook until nicely browned on both sides, about 7 to 8 minutes.
- Transfer the chicken to a plate and set aside while cooking the other pieces.
- Add the onions to the pot and sprinkle on a generous amount of ground sea salt. Cook for 2 minutes, stirring constantly, and also scraping the bottom of the pot to dislodge any brown bits.
- To this, add red peppers and sauté for 1 ½ minutes. Add pressed garlic, tomato paste and finely diced Roma tomatoes; sauté for only 1 minute.
- Add flour and cook for 3 minutes, stirring continuously and scraping the bottom of the pot.
- A few minutes later, add sweet, smoked and hot paprika and quickly stir for just 30 seconds. Pour in chicken broth and red wine; stir well.
- Return the chicken thighs back to the pot including any accumulated juices, stir, increase the heat to high and bring the stew to a boil. When it gets there, cover, reduce the heat to medium- low and cook for 45 minutes, stirring occasionally while scraping the bottom of the pot in case it sticks.
- When the cooking time is up, gently stir in sour cream and heavy cream; taste and adjust if necessary.
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