Hungarian Chicken Paprikash (Paprika)

I want to celebrate the end of 2018 with one of the very first dishes that really turned me into a foodie. It was years back around 1984. Several of my friends and I used to visit Newburyport Massachusetts on weekends. We loved to spend our days walking around exploring the quaint shops and restaurants. One Sunday we stumbled upon a tiny restaurant.

Their menu was very exotic with a lot of dishes I had never heard before. There was a section called "Paprikash Delights". Listed were different paprika style meals you could have with steak, chicken or pork (creamy or not).

I ordered a steak with creamy Paprikash Sauce and simply flipped out at how incredible this dish was. I had never tasted anything like it. My perfectly cooked steak was covered with an amazing complex creamy paprika sauce. Absolutely delicious.

I went back to my apartment and tried to replicate this dish and failed. I was so disappointed that I went back to the restaurant the following weekend and tried their Chicken Paprikash. It was a similar flavor yet slightly different - but it was out of this world.

I asked the server why my dish at home went wrong. He inquired on how I made the dish and when I told him I had used half and half cream he said (oh no) you need to "use sour cream to make the sauce". I was stumped because I had only used sour cream on baked potatoes.

This young server was the owners son so he explained to me how to use sour cream correctly to make the sauce.

Quick Tip - Sour cream can be one of your best friends in the kitchen in order to make a sauce IF you understand how to use it.

You can make this recipe with or without sour cream. It will be delicious either way.

Ingredients:

2 lbs whole chicken cut into sections or you can use just breast, leg or thigh.

2-3 Tbsp. Olive Oil

1 Tbsp. flour

1-2 red chili pepper - cut in half with seeds removed

1 yellow onion - diced

1 red, orange or yellow bell pepper - diced (you can use green too but it adds a different flavor)

1/4 cup Hungarian Paprika (I highly recommend using this type of paprika)

1 cup chicken broth

1/2 cup sour cream - full fat is best

1 small sprig of fresh rosemary

chopped parsley for garnish

Directions:

I like to use my heavy cast iron stew pot for this dish. Just be sure to get the pan really hot before adding the olive oil or your chicken may stick.

Lightly salt and pepper both sides of the chicken. Working in batches with skin side down first, saute the chicken on medium high heat, approx 3-4 minutes on each side. You will need to do at least 2 batches.

It is best not to crowd the chicken so take your time with this part.

Once all the chicken is browned remove and set aside. Add the onions along with all the peppers. Stir well then cover the pot and allow the vegetables to sweat for approx 7 minutes.

Remove the lid, reduce the heat to medium low, and stir for several minutes incorporating all the juices from the bottom of the pot.

Next, add the paprika and stir for 8-10 seconds. You are essentially"toasting" the paprika and it is very important not to burn - so do not stop stirring.

Next add the chicken broth, rosemary, cooked chicken and all residual juices.

Once the chicken broth comes to a boil cover the pot and reduce the heat to low.

Simmer for 45-50 minutes.

Quick Tip - once the chicken is fork tender you can serve as is with a side dish of buttered noodles or steamed vegetables OR you can add sour cream to make a sauce.

If you want to do the sour cream method - please follow the next steps exact.

In a small bowl mix the flour into the sour cream and whisk until there are no lumps. This may take a few minutes. Once the sour cream is smooth add 2 spoonfuls (not ladles) of the hot paprika liquid directly into the bowl with the sour cream. Gently stir.

This method is called "tempering" and it will prevent the sour cream from breaking apart. Repeat two more times until you are satisfied the sour cream has been properly warmed.

Next pour the sour cream mixture into the cooking pot and stir. Allow it to heat for 1-3 minutes but do not allow the sauce to boil. Taste for more salt and pepper and when the sauce has thickened nicely - remove pot from the stove.

Serve immediately on warm plates. You may garnish if you wish with chopped parsley.

ENJOY!