A few years ago Giovanni taught me how to make his beloved mother’s Traditional Hungarian Chicken Paprikash recipe, and it’s been a staple on our family table ever since. The sweet Hungarian paprika mixed with just the right amount of onion, garlic, tomatoes, peppers, sour cream, and tender pieces of chicken, makes this sauce a divine and creamy bit of heaven that you will generously ladle over your favorite pasta. Be sure to serve with a loaf of warm french bread as you will most definitely wipe your plate clean. Enjoy!
Here Is How To Make It
Traditional Hungarian Chicken Paprikash
- 8 chicken thighs or mixed pieces , (boneless/bone in, skin off/on - whichever you prefer is fine)
- 1 teaspoon kosher salt , more or less to taste
- 1 teaspoon freshly ground black pepper , more or less to taste
- 1 tablespoon unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion , chopped
- 4 garlic cloves , minced
- 2 Anaheim chile peppers or 2 sweet red or yellow peppers (optional), seeds removed and sliced
- 4 tablespoons sweet Hungarian paprika
- 6 tablespoons all purpose flour
- 3 cups low sodium chicken stock
- 4 vine ripe tomatoes , diced
- 1 cup sour cream
- 1-1½ lbs pasta , prepare according to package instructions (use wide egg noodles or corkscrew)
In a large Dutch oven or stock pot, melt 1 tablespoon of unsalted butter, and 2 tablespoons olive oil over medium heat. Add the chicken and season with salt and pepper; cook chicken until nicely browned on both sides. Remove from pot and set aside. Add chopped onions; sauté until translucent, scraping up any browned bits. Add garlic and peppers; sauté until tender.
Add paprika and flour to the onion, garlic, and pepper mixture; stir continuously until the mixture thickens and the paprika becomes fragrant. Add chicken stock and mix until well combined.
Add the tomatoes and chicken (plus any juices that have accumulated) into the pot; mix well. Adjust the heat to medium high and bring to a boil; reduce heat to low, cover and simmer for one hour, stirring every so often.
Once the sauce is done, place sour cream in a large measuring cup. Ladle a little bit of the sauce into the sour cream; whisking until smooth. Add more sauce, and repeat the process until a majority of the sauce has been well incorporated into the sour cream. Add the tempered sour cream mixture back into the pot; mix well and simmer on low until warmed throughout. Adjust salt and pepper to taste.
To serve place prepared pasta onto serving plate, ladle sauce and chicken over pasta, add a dollop of extra sour cream if desired, and serve.