Recipe: at dinner Chicken Paprikash

Recipe: at dinner Chicken Paprikash Delicious, fresh and tasty.

Chicken Paprikash. In a large skillet over medium-high heat, melt butter and add chicken; cook until lightly browned, turning once. Add the chicken to the sauce and bring to a simmer. Stir in the heavy cream and vinegar.

Chicken paprikash with chicken pieces, browned in butter, cooked with onions and paprika, then served with a little sour cream mixed in.

Photography Credit: Elise Bauer Chicken, onions, butter, stock, paprika, salt, sour cream.

That's about it, and all you need for one of the best dishes on the planet, chicken paprikash.

You can cook Chicken Paprikash using 13 ingredients and 13 steps. Here is how you cook that.

Ingredients of Chicken Paprikash

1. Prepare 2 lbs of boneless chicken thighs, chunked.

2. You need 1 of onion, sliced.

3. Prepare 1 of red bell pepper, diced.

4. Prepare 6 cloves of garlic, smashed.

5. You need 1/4 cup of paprika.

6. Prepare 1 of Bay leaf.

7. Prepare 1 cup of chicken stock.

8. Prepare 2 1/2 tsp of gelatin (one package of knox).

9. You need 1/2 cup of sour cream or Greek yogurt + more for garnish.

10. Prepare 1 of lemon, juiced.

11. Prepare 2 tsp of fish sauce.

12. You need of salt and pepper.

13. It’s of oil.

Add broth and whisk until smooth.

Add tomatoes and bring to a boil over high.

Return chicken to pot in a single layer, skin side up, and reduce heat to medium.

Chicken Paprikash (aka, chicken paprika) is perhaps the best known Hungarian dish.

Chicken Paprikash step by step

1. Season the chicken with salt and pepper. And prepare the other ingredients..

2. Sprinkle the gelatin over the stock to rehydrate..

3. Heat a dutch oven with a tbsp of oil over medium high heat.

4. Add half the chicken and cook without moving for 8-10 min until the chicken releases from the bottom..

5. When the chicken is seared it will release. Remove the chicken and place in a dish. Sear the remaining chicken the same way..

6. Pour all but 2 tbsp of oil off and turn the heat down to medium. Add the onion, garlic and red bell pepper. Cook to loosen up the font on the bottom. I used dried bell pepper I had to use up, instead of normal fresh bell pepper. Do as I say not as I do!.

7. When the onions begin to brown, add the paprika. Stir and fry 1 min..

8. Add the stock/gelatin and bay leaf..

9. Return the chicken to the Dutch oven. Cover and simmer on low 30 min..

10. Combine the sour cream, lemon, and fish sauce..

11. Now is a good time to cook whatever starch you choose..

12. Turn the heat off, add the sour cream mixture and stir..

13. Plate with spaetzle and the paprikash and a dollop of sour cream.

The name is derived from the abundant use of the spice that is very common to Hungarian cuisine…paprika.

If you've been following my blog you'll also know that I recently used it in my Hungarian Mushroom Soup, Pörkölt, and Hungarian Goulash too.

In a large skillet, heat butter over medium-high heat.

Add onion; cook and stir until tender.

Sprinkle chicken with paprika, salt and pepper; place in an ungreased roasting pan.