Chicken Paprikash (Paprika Chicken)
This one of the most famous of all Hungarian dishes, and rightfully so! It features tender chicken in a deliciously rich and creamy paprika-infused sauce. The dish goes beautifully over buttered noodles, pasta, rice, mashed potatoes or even with an accompaniment of crusty bread to mop up the incredible sauce.
Ingredients
Ingredients for Marinade
- 1 whole chicken approximately 1kg to 1.5kg cut up into 8-10 pieces (or you can use chicken pieces of your preference like thighs or drumsticks, boneless etc)
- 2 tsp salt
- 1 tsp paprika powder
- 1/2 tsp garlic paste
- 1/2 tsp black pepper powder
- 1 tbsp vegetable oil
Other Ingredients
- 2 tbsp butter
- 1 tbsp vegetable oil
- 2 medium onions very finely chopped
- 2 medium tomatoes finely chopped (skins removed first)
- 1 red capsicum cut into small pieces (optional)
- 1/2 tsp garlic paste
- 2 tbsp paprika powder
- 1-2 tsp chilli powder optional for some heat
- 1 1/2 cups water or chicken stock
- salt to taste
- 1/2 cup sour cream or fresh cream
- 2 tbsp finely chopped fresh parsley/coriander optional, for garnishing
Instructions
- First, marinate the chicken in all the marinade ingredients, making sure to mix everything together well. Cover and refrigerate for a couple hours or up to overnight if possible.
- When ready to cook, remove the chicken from the fridge about half an hour before you begin.
- Heat the butter and oil in a large shallow pan, then add the chicken pieces in batches (do not crowd the pan) and sear over high heat until nicely browned on both sides. It doesn’t need to be cooked through as it will cook further later in the sauce. Remove the chicken pieces on to a plate and set aside.
- Add the chopped onions into the pan and saute over medium heat until they become soft and translucent (do not brown the onions). Add the red capsicum followed by the garlic and stir for a couple of minutes until aromatic. Then add the chopped tomatoes and cook until they are mushy and soft.
- Next, add the paprika powder and stir it in for a few seconds. Be careful not to scorch or burn the paprika as it will turn bitter. Then add the water or chicken stock. Bring to a gentle simmer and then add back in the seared chicken pieces. Cook over low heat for about 20-25 minutes or until the chicken is tender and the sauce is reduced slightly.
- Add the cream and stir it in. Allow to simmer for another couple of minutes to thicken the sauce slightly before turning off the heat. Make sure to taste and adjust seasoning if needed. Serve over noodles, pasta, mashed potatoes, bread, rice or accompaniments of your choice. Enjoy!
Notes
Although it is not common to marinate or sear/brown the chicken for the dish, I find that it lends a more intensified flavour to the dish.
