admin
This is a fantastic meal that is both tasty and easy to prepare. Just make sure that you get a really nice paprika as this will be the main flavour for the sauce.
Hungarian Chicken Paprikash
Wonderfully succulent and fall off the bone tender, this Hungarian chicken stew tastes out of this world. Not too spicy and wonderfully aromatic, its a simple recipe that will delight your family
Ingredients
- 4 Chicken thighs
- 2 oz lard or vegetable oil
- 1 large Onion
- 2 cloves garlic
- 2 tbsp Hungarian paprika or any paprika
- 1 tsp cayenne pepper
- 1/2 cup flour
- 1 pint chicken stock
- 1 cup sour cream
- 1 sprig parsley
Instructions
- Season the Chicken: Season the chicken thighs with salt on both sides.
- Sear the Chicken: Heat the lard or oil in a large, deep skillet over medium-high heat. Add the chicken thighs, skin side down, and sear them until golden brown, about 5 minutes per side. Remove the chicken from the skillet and set it aside on a plate.
- Cook the Onion and Garlic: In the same skillet, add the finely chopped onion and cook for about 5 minutes, or until it becomes translucent and starts to brown. Add the minced garlic and cook for an additional 1 minute, stirring constantly.
- Add Paprika: Turn off the heat and sprinkle the Hungarian paprika over the onions and garlic, stirring quickly to combine. Make sure not to burn the paprika; it should become fragrant, not bitter. Add the flour. Stir well and then add the chicken stock to the skillet.
- Return the chicken thighs to the skillet and then cover on a low heat for about an hour.
- Simmer: Remove the chicken thighs. Take a ladle of the sauce and add it to the cream. This will temper the cream and help prevent it splitting. Stir into the sauce.
- Return Chicken to the Skillet: Return the seared chicken thighs to the skillet, Let the sauce thicken out for a few minutes.
- Adjust Seasoning: Taste the sauce and adjust the seasoning with salt and pepper to your liking.
- Serve: Serve the chicken paprikash over cooked egg noodles, rice, or mashed potatoes. Garnish with chopped fresh parsley for a pop of color and flavor.
