Hungarian Chicken Paprikash

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From stuffed cabbage rolls in Romania, I’m moving right along in my cooking around the world project to another classic Eastern Europe dish — that of Hungarian Chicken Paprikash.

Breakfast in Bed(stuy) / Hungarian Chicken Paprikash

I will just say right off the bat that I cannot think of chicken paprikash without thinking of this scene in When Harry Met Sally.

Now that that’s out of the way, Hungarian cuisine is typical of most of Eastern Europe which a focus on savory, hearty, meat centric dishes. We’re talking meat stews on meat stews! You’ve got goulash, pörkölt, and even halászlé (or Fisherman’s soup). These are considered the national dishes of Hungary!

Funny enough, goulash, paprikash and pörkölt are all similar with varying differences… goulash is more of a gravy using meat, paprika, vegetables, potato or dumplings, while pörkölt is a stew with boneless meat, paprika, vegetables and no potato. And finally, paprikash (on the menu for tonight) is simply meat and paprika with sour cream! As you’ll notice Hungarians are all about paprika!

Breakfast in Bed(stuy) / Hungarian Chicken Paprikash

If you can find Hungarian paprika, that would be ideal, but the common sweet paprika will work too!

Chicken Paprikash

Adapted from Simply Recipes

2 – 2½ lb chicken breasts

salt and pepper to taste

2-3 tbsp unsalted butter

2-3 large onions, sliced

2 tbsp sweet paprika

1 tsp hot paprika or cayenne

1 cup chicken broth

½ cup sour cream

Melt butter over medium-heat in a large pot. Place the chicken into the pan and cook about five minutes on one side until browned. Flip the chicken and continue cooking for 2 to 3 minutes more. Remove from the pan and set aside.

Breakfast in Bed(stuy) / Hungarian Chicken Paprikash

Add the sliced onions to the pot and cook them, stirring occasionally, until lightly browned, about 7 minutes.

Breakfast in Bed(stuy) / Hungarian Chicken Paprikash

Add the paprika to the onions and stir to combine. Add the chicken broth, and scrap the browned bits from the bottom of the pot. Add the chicken back to the pot, cover and cook on a low simmer for 20-30 minutes.

Breakfast in Bed(stuy) / Hungarian Chicken Paprikash

Slowly stir in the sour cream to the chicken and onion mixture.

Breakfast in Bed(stuy) / Hungarian Chicken Paprikash

Serve with traditional nokedli, similar to German spatzle, or egg-pasta noodles.

Breakfast in Bed(stuy) / Hungarian Chicken Paprikash

Hungarian Chicken Paprikash
 
Author:
Ingredients
  • 2 - 2½ lb chicken breasts
  • salt and pepper to taste
  • 2-3 tbsp unsalted butter
  • 2-3 large onions, sliced
  • 2 tbsp sweet paprika
  • 1 tsp hot paprika or cayenne
  • 1 cup chicken broth
  • ½ cup sour cream
Instructions
  1. Melt butter over medium-heat in a large pot. Place the chicken into the pan and cook about five minutes on one side until browned. Flip the chicken and continue cooking for 2 to 3 minutes more. Remove from the pan and set aside.
  2. Add the sliced onions to the pot and cook them, stirring occasionally, until lightly browned, about 7 minutes.
  3. Add the paprika to the onions and stir to combine. Add the chicken broth, and scrap the browned bits from the bottom of the pot. Add the chicken back to the pot, cover and cook on a low simmer for 20-30 minutes.
  4. Slowly stir in the sour cream to the chicken and onion mixture.
  5. Serve with traditional nokedli, similar to German spatzle or egg-pasta noodles.
 

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