Sweet and Creamy Hungarian paprikash Chicken Recipe
Sweet and Creamy Hungarian paprikash Chicken Recipe that truly… SLAPS.
When I originally recorded this video, I intended to make it about how I learned this recipe and create it into a new series. But I had a date that night and lost my keys (and my mind), so time did not allow!
I’ll likely repurpose this video to do that at a later time. But what that came to mind instead, is something I wasn’t aware women were doing… which is… slapping men? Not that they don’t deserve it. And before you email my boss to tell them I support domestic violence, I’m going to say to you now… I don’t have a boss. I’m my boss, and should I decided to make a joke of poor taste, that is my choice! For some unholy reason, it’s YOUR CHOICE not to know how to take one! Women stayed silent for thousands of years, so god forbid I make a joke about men getting whats been coming. I support eomrns rights AND their wrongs. As a gender we’ve been through enough. What CAN women do? Well…. They can beat men now. Apparently. Which speaks to how far women are moving the needle in this modern world.
BTW. Please don’t hit people.
But when you are hitting your boyfriend or husband, and you need to make amends… start with this Hungarian Chicken. It’s delicious.
Total Time 1 hour
Sweet and Creamy Hungarian paprikash Chicken Recipe
Hungarian Chicken Paprikash is a traditional dish made with tender chicken simmered in a rich sauce of Hungarian paprika and cream. Served with Nokedli noodles or parsley potatoes, it's a comforting meal that brings warmth and joy to your table. A dish not to be missed!
INGREDIENTS:
Prep Time 10 minutes | Cook Time 50 minutes
6 pieces chicken thighs bone-in and skin-on
1/2 cup all-purpose flour
3-1/3 tablespoons Hungarian sweet paprika divided
3 tablespoons olive oil
1 whole large sweet onion
4 cloves garlic
2 tablespoons tomato paste
2-3 cups chicken stock
1/2 cup sour cream
2 tablespoons chopped parsley
1 package egg noodles
INSTRUCTIONS
Preheat a deep skillet over med-low heat.
Pat chicken pieces dry and season both sides with salt & pepper. Cover chicken pieces in flour seasoned with 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and 1 teaspoon of paprika. Shake off excess flour.
Add oil to the hot skillet then brown the chicken pieces on both sides, about 2 minutes per side. Transfer chicken to a plate and set aside.
While the chicken is browning thinly slice the onion and mince the garlic.
Add the onion slices to the pan and cook until they start to brown then stir in the minced garlic. Stir in the tomato paste then add 2 cups of chicken stock and scrape the bottom of the pan with a wooden spoon. Stir in 3 tablespoons of paprika, 1 teaspoon of salt and 1/2 teaspoon of pepper.
Add the chicken and its juices back to the pan. Cover the pan with the lid cracked and simmer on low heat for about 10-15 minutes until the chicken is cooked through. If the sauce seems too thick after simmering, stir in more chicken stock. The dumplings will soak up the sauce so it should be loose.
Remove the pan from the heat and slowly stir in the sour cream to prevent it from curdling.. Stir in some of the minced parsley and reserve some for a garnish.
Garnish with the rest of the parsley and serve right away over egg noodles or rice.
