Description
Hearty Hungarian chicken paprikash brings comfort and tradition to dinner tables with its rich, creamy sauce and tender meat. Paprika’s warmth embraces chicken in this classic dish you’ll savor from first bite to last.
Ingredients
Scale
Main Ingredients:
- 1.5 pounds (680 grams) boneless skinless chicken breasts or chicken thighs, cut into bite-size pieces
- 2 tablespoons Hungarian sweet paprika
- 2 cups chicken broth, low sodium
Aromatic Ingredients:
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter, divided
- Kosher salt and fresh ground black pepper to taste
Thickening and Finishing Ingredients:
- 3 tablespoons all-purpose flour, divided
- 0.75 cup full-fat sour cream
- 1 tablespoon chopped fresh parsley
Instructions
- Prepare chicken by coating it with a mixture of paprika and flour just before cooking, ensuring even coverage to enhance color and sauce thickness.
- Heat butter in a skillet over medium temperature, carefully browning chicken pieces without overcrowding to achieve golden exterior and prevent steaming.
- Remove browned chicken using a slotted spoon and set aside, maintaining crisp texture and preventing overcooking.
- In the same skillet, sauté onions until translucent and soft, then reduce heat and add garlic to prevent burning and bitter flavors.
- Incorporate remaining paprika and flour into the onion mixture, cooking briefly to eliminate raw flour taste and develop deeper flavor profile.
- Gradually whisk chicken broth into the skillet, eliminating potential lumps and allowing sauce to simmer and thicken naturally.
- Season sauce with salt and pepper, adjusting to personal taste preferences.
- Reduce heat to lowest setting and gently stir in sour cream, preventing separation by avoiding boiling temperature.
- Return chicken to the skillet, allowing it to warm through in the creamy paprika sauce.
- Garnish with fresh parsley, adding vibrant color and complementary herbal notes to the finished dish.
Notes
- Avoid soggy flour by coating chicken just before cooking, preventing a gummy texture and ensuring crisp, even browning.
- Use medium heat and space chicken pieces apart to achieve golden, perfectly seared meat without steaming, creating delicious caramelized edges.
- Protect delicate garlic from burning by lowering heat when sautéing, preventing bitter flavors and maintaining a smooth, rich sauce base.
- Incorporate sour cream gently over low heat to prevent separation, maintaining a creamy, silky sauce that coats the chicken beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Hungarian
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg