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.