One of my favourite dishes in Hungarian cuisine is the iconic Chicken Paprikash. This traditional dish is a true embodiment of the rich culinary heritage of Hungary, with its roots dating back to the 18th century. Chicken paprikash is a comforting and flavourful meal that showcases the unique combination of tender chicken, vibrant paprika, tomatoes and sour cream.
The humble dish begins with chicken pieces, usually thighs or drumsticks, seared to perfection. Then, the magic happens as Hungarian paprika – the star ingredient – takes the stage. This bright brick red spice lends its distinct smoky and earthy flavour, infusing the chicken and the sauce with a rich, warm taste. The paprika not only adds a vibrant colour to the dish but also holds a significant place in Hungarian culture, representing its folklore and traditions.
The key to mastering a batch of perfect chicken paprikash lies in the balance of flavours and textures. The sauce, made from a combination of onions, garlic, tomatoes and paprika, envelopes the chicken, creating a dish that is both comforting and delicious.
Finished with a generous dollop of sour cream, chicken paprikash becomes incredibly creamy and tangy, mellowing out the gentle heat from the paprika. Typically served with egg noodles or dumplings, this hearty meal is incredibly cozy and satisfying.
CHICKEN PAPRIKASH WITH EGG NOODLES
6 chicken pieces (skin on or skinless)
Coarse salt and ground pepper to taste
2 Tbsp vegetable oil
1 large onion, halved and thinly sliced lengthwise
3 garlic cloves, minced
2 Tbsp sweet Hungarian paprika
3 Tbsp flour
1 ½ cups low-sodium chicken broth
1 can (14 oz) diced tomatoes
1/2 cup sour cream or thick plain yogurt
300g wide egg noodles
2 Tbsp butter
Chopped parsley for garnish
Season chicken with salt and pepper. In a large heavy pot, heat oil over high heat. Cook chicken, until golden and crisp, about 5 minutes. Turn chicken and cook until browned, 5 minutes more. Transfer to a plate and reserve.
Reduce heat to medium. Add more oil if needed and add onion. Cook, stirring frequently and scraping up any browned bits with a wooden spoon, until beginning to soften, 3 minutes. Add garlic and cook, stirring frequently, 2 minutes.
Add paprika and flour, season with salt and pepper, and stir constantly until mixture begins to stick, about 1 minute.
Add broth and stir, scraping up brown bits until smooth. Add tomatoes and bring to a boil over high heat. Return chicken to pot and reduce heat to medium. Cover and cook until chicken is cooked through, 25-30 minutes, or until internal temperature reaches 165°F. Stir sour cream into sauce.
* To finish in the oven, prepare as described, use an oven-safe dish and bake, covered, at 375°F for 25-30 minutes, until internal temperature of chicken is 165°F. Remove from oven, stir in sour cream and serve.
Meanwhile, in a large pot of boiling salted water, cook noodles according to package directions. Drain noodles and place back in the pot. Stir in butter and season with salt and pepper.
Divide noodles amongst serving plates. Top with chicken, then ladle sauce over chicken and noodles. Garnish with parsley.
Serves 6.