This Hungarian Stew Is Like No Other | Chicken Paprikash

Chicken Paprikash is a Hungarian dish similar to goulash. It’s rich in flavour and easy to make. The critical ingredient is the Hungarian paprika, which makes this dish strong in taste. The sour cream at the end really brings it all together.

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Ingredients –

2 Tbsp (28g) – Unsalted Butter
1 – Brown (Yellow) Onion, Diced
1 – Red Bell Pepper (Capsicum), Diced
6 – Garlic Cloves, Crushed & Chopped
3 Tbsp (60g) – Concentrated Tomato Paste
2 1/4 Tbsp (15g) – Hungarian Paprika
1 1/2 Tbsp (20g) – Plain (All Purpose) Flour
800g (1.7lbs) – Chicken Thigh, Sliced In Half
2 Cups (500ml) – Chicken Stock
1/2 Cup (120g) – Sour Cream
400g (14.1oz) – Pasta of Choice
1 Tbsp (14g) – Unsalted Butter
Seasoning To Taste
Flat Leaf Parsley, Garnish

#chickenpaprikash #hungry #chickenrecipe

Today we’re making chicken paprikash it’s a Hungarian dish focused on the Hungarian paprika it has beautiful flavor it’s quick and easy to make let’s get straight into it now the prep for this one is really easy we’re going to need one brown or yellow onion just

Slice and dice this into small to medium siiz pieces we’re going to need one bell pepper or capsicum any color is fine but the dish is red so it only makes sense to use a red one just slice it around the core and trim off any of that pi and

Then bang out any seeds then we can slice this into thin even siiz strips rotate those strips 90° and D into small to mediumsized pieces you can also leave them sliced if you wanted to next is six cloves of freshly peeled garlic crush them with the side of a knife and then

We can chop these up nice and small this will just be rough chopped and that’s just Mitch and I joking around saying that it’s rough Cho but it’s actually really fine moving on we’re going to need 800 G of boneless and skinless chicken thigh just slice this in half

That’s all that needs to be done and traditionally this is done with a whole chicken or bone in chicken thigh but just do whatever’s easiest for you and once you have that done transfer it into a bowl season this up with salt and cracked back pepper 20 cracks worth and

Hit it up with 20 G of plain allpurpose flour then get in there and just mix this all together until it’s all evenly coated and this is going to help form a crust on the chicken when we sear it the prep is now out the way so I place a

Large High rimmed pan over a high heat we’re going to add in 2 tablespoons of unsalted butter I get a lot of questions asking why I use unsalted butter and not salted then add salt after but you always can season to taste a lot better that way anyway we’re going to add in

The onion and the capsicum or bell pepper fried a off for about 4 to 5 minutes until it’s nice and translucent and slightly soft then add in the garlic and just continue cooking for a further 1 minute just to get that flavor in there and we don’t want to burn this so

We’ll keep it moving around next to go in is 60 G or 3 tbspoon of concentrated tomato paste mix this around really well till everything’s picked up all of that flavor we’re going to cook this for about 3 minutes just so it can release its oils and start Browning off a little

Bit and the start of the show is the Hungarian paprika this is 15 G worth if you can’t get this you can use regular but it is better with the Hungarian and just cook this for 1 minute then remove it from the stove top and transfer it

Over to a plate if you cook it for any longer than that it will burn so just be careful place that same pan with all of the flavor back over a medium high heat add in 1 tblspoon of olive oil then we’re going to add in the chicken and

Sear this for about 3 minutes on each side if your Pan’s not big enough I do recommend doing this in batches and the flour is really going to help get that crust if you are Celiac or gluten-free you don’t have to use the flour but just

Know the chicken won’t be as good once you have the chicken seared off add in that onion capsican or bell pepper paprika mix along with 500 mL or 2 cups of chicken stock which is going to be the base Foundation to our sauce generously seasoned with salt and

Cracked black pepper then just gently mix this all together making sure that sauce comes together those flavors can become friends and everything is evenly Incorporated what we’re going to do now though is bring it up to a boil place on a lid then we’re going to reduce the

Heat to low and cook this for about 20 minutes in the meantime we can prepare our sides I’m using pasta for this so I’m bringing a large pot of salted water up to a boil and using 400 G of facili you can also serve this with rice

Vegetables or even a salad but it’s up to you how you want to do it if you are cooking the pasta just give it a quick stir just so nothing sticks together cook this for about 1 minute less than a packet instructions then we can remove

This and drain it for a colander we’re just going to let this sit just until we’re ready to serve going back to our chicken paprikash this has been cooking for 20 minutes we can remove the lid just be careful of any escaping steam then we’re

Going to add in 20 G of sour cream this is going to bring everything together add a little bit of acidity but also a creamy texture just stir this through gently be careful not to break up that chicken it will be really tender at this stage then we’re just going to cook this

For one more minute give that Pastor another Shake just make sure all of the water is off of it then we can transfer this over to a bowl and I’m going to add in 1 tblspoon or 14 G of unsalted butter this is going to create a really

Beautiful texture to the pasta just give it a quick mix around till it’s melted through it then we can transfer it into our serving bowls this recipe should serve three to four people depending on portion size you probably could push it to six if you really wanted to and next

To that pasta or on top or completely mix through you just add over that chicken and I going about two to three thighs per portion obviously depending on the size of the thigh and how many people you want to serve it to then just top it with that beautiful Rich creamy

Sauce it smells and looks absolutely delicious and then don’t forget to garnish it with a little bit of flat leaf parsley if you like that stuff and of course cracked black pepper we’ve then created this beautiful chicken paprika that may not be 100% traditional but it is absolutely delicious with

Everything said and done there is only one thing left to do and that is of course we can then dig in