Chicken Paprikash, is a classic Eastern European dish that features tender, skin-off chicken thighs simmered to perfection in a rich and aromatic sauce. The sauce, a heartwarming blend of sweet and smoked paprika, envelopes the chicken with its deep, smoky flavors, complemented by the subtle tang of tomato paste. Cooked slowly with care, the chicken becomes exceptionally tender, melding beautifully with the creamy texture achieved by the addition of soured cream. Each bite is a testament to traditional cooking, offering a satisfying and hearty meal that is both simple to prepare and deeply flavorful. Perfect for a family dinner or a cozy night in, Chicken Paprikash is a recipe that brings people together around the table, creating moments of shared joy and culinary delight.
How to Prepare Chicken Paprikash
INGREDIENTS
- 2 tablespoons sunflower oil
- 4 large onions, roughly sliced
- 1 1/2 tablespoon sweet paprika
- 1 1/2 tablespoon smoked paprika
- 8 skin-off chicken thighs
- 1 tablespoon tomato paste
- 1 tablespoon cornflour
- 200ml soured cream
- Sea salt and freshly ground black pepper
INSTRUCTIONS
- Start with Onions: Heat the oil in a large pan over medium heat. Add the sliced onions, cooking for 6 minutes until they turn translucent, stirring occasionally.
- Add Paprika: Remove the pan from the heat and stir in both the sweet and smoked paprika. This step is crucial to avoid burning the paprika, which can cause a bitter taste.
- Cook the Chicken: Return the pan to the heat. Add the chicken thighs and tomato paste, stirring to coat the chicken evenly with the spicy onion mixture.
- Simmer: Pour in about 500ml of water, ensuring the liquid doesn't completely cover the meat. Season with salt and pepper. Cover and simmer on low heat for about 1 1/2 hours.
- Sauce Preparation: Remove the chicken and set aside. If the sauce is too thin, let it cook uncovered for about 10 minutes to reduce slightly.
- Final Touch: Whisk together the cornflour and soured cream. Stir this mixture into the sauce and bring to a low simmer. Cook for 5 minutes until the sauce thickens into a spicy, creamy texture.
- Combine and Serve: Return the chicken to the pan, coating it in the sauce. The dish can be prepared up to this point in advance, as it tastes even better when reheated the next day.
- Dobar tek!
How to Serve and Pair Chicken Paprikash
Serving Suggestions: Chicken Paprikash is traditionally served over a bed of egg noodles or rice, providing a delightful base that soaks up the rich, creamy sauce. For a more rustic approach, pair it with crusty bread or potato gnocchi to enjoy every last bit of the flavourful sauce.. A side of steamed vegetables, such as green beans or carrots, adds a fresh and healthy element to balance the hearty nature of the dish.
Pairing:
- Wine: A medium-bodied red wine like Pinot Noir or a white wine with some acidity, such as Riesling, complements the creamy and paprika-rich flavors of the dish.
- Beer: A lager or Pilsner offers a crisp and refreshing contrast to the creamy sauce.
- Non-alcoholic: Sparkling apple cider or a tart cherry juice can pair nicely, offering a fruity balance to the savory dish.
Dietary Information:
- Gluten-free if served with gluten-free noodles, rice, or bread.
- Not suitable for vegan or dairy-free diets due to the use of cream. However, dairy-free alternatives can be experimented with.
- High in protein and can be adjusted for low-carb diets by serving with low-carb alternatives like cauliflower rice.
Make-Ahead Tips:
- The flavors of Chicken Paprikash improve with time, making it an excellent choice for making ahead. Prepare the dish a day in advance and reheat it gently before serving.
- Store in the refrigerator in an airtight container for up to 3 days.
- You can also freeze the stew without the cream added. Thaw and add fresh cream when reheating for best results.
From Hungary with Love: The Hearty Comfort of Chicken Paprikash
Chicken Paprikash
Ingredients
- 2 tbsp sunflower oil
- 4 large onions roughly sliced
- 1 1/2 tbsp sweet paprika
- 1 1/2 tbsp smoked paprika
- 8 skin-off chicken thighs
- 1 tbsp tomato paste
- 1 tbsp cornflour
- 200 ml sour cream
- salt to taste
- black pepper to taste
Instructions
- Start with Onions: Heat the oil in a large pan over medium heat. Add the sliced onions, cooking for 6 minutes until they turn translucent, stirring occasionally.
- Add Paprika: Remove the pan from the heat and stir in both the sweet and smoked paprika. This step is crucial to avoid burning the paprika, which can cause a bitter taste.
- Cook the Chicken: Return the pan to the heat. Add the chicken thighs and tomato paste, stirring to coat the chicken evenly with the spicy onion mixture.
- Simmer: Pour in about 500ml of water, ensuring the liquid doesn't completely cover the meat. Season with salt and pepper. Cover and simmer on low heat for about 1 1/2 hours.
- Sauce Preparation: Remove the chicken and set aside. If the sauce is too thin, let it cook uncovered for about 10 minutes to reduce slightly.
- Final Touch: Whisk together the cornflour and soured cream. Stir this mixture into the sauce and bring to a low simmer. Cook for 5 minutes until the sauce thickens into a spicy, creamy texture.
- Combine and Serve: Return the chicken to the pan, coating it in the sauce. The dish can be prepared up to this point in advance, as it tastes even better when reheated the next day.
- Dobar tek!
Notes
- The flavors of Chicken Paprikash improve with time, making it an excellent choice for making ahead. Prepare the dish a day in advance and reheat it gently before serving.
- Store in the refrigerator in an airtight container for up to 3 days.
- You can also freeze the stew without the cream added. Thaw and add fresh cream when reheating for best results.
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