The journey of this recipe began in Sopron, Hungary at a wonderful mum-and-pop restaurant I discovered many years ago. Now, all these years later it has morphed into this… A very traditional paprikash recipe with a few additions.
For example, the hot sauce is NOT traditional, but oh so good.
So, you ready… Let’s get into the kitchen.
- 1 lbchicken, more on this later
- 2 Tbspsweet butter, unsalted
- 1 Tbspgrapeseed oil, or other non-flavored variety
- 1/2 mediumyellow onion, diced
- 3 clovegarlic, minced
- 2 Tbsppaprika, sweet or hot
- 1 1/2 Tbspflour, all-purpose
- 14 oztomatoes, diced, 1 can
- 8 ozchicken stock, not broth
- 1/4 csour cream
- ·salt, kosher variety, to taste
- ·black pepper, freshly ground, to taste
- ·egg noodles (traditional), rice, or mash taters
- ·parsley, chopped, sprinkled on after plating
- ·hot sauce, i prefer frank’s
How to Make Poultry Essentials: Kickin’ Chickin’ Paprikash
- You will need a good-sized skillet, large enough to cook the chicken, and prepare the sauce.
- The Chicken
I will let you pick your own chicken, thighs, breasts, legs, bone-in, boneless, skin on, naked, whole or diced… up to you.
Whatever you choose, you will need about a pound.
I sautéed, two good sized chicken breasts with some butter, salt, and pepper, then diced them.
My suggestion is that since the chicken is going into the sauce and cook for a bit, you do not want overcook it at the start.
My chicken had the slightest hint of pink, but after 5-minutes in the sauce it was completely cooked through, tender and juicy.
- Gather your ingredients (mise en place).
- Cook up the chicken, then remove from the skillet and reserve.
- Add the butter and oil to the skillet and set the temp to medium.
- When the butter melts, add the chopped onions.
- Cook until the onions soften, but not brown, about 4 – 5 minutes.
- Add the garlic and stir until fragrant, about 60 seconds.
- Add the paprika and flour.
- Then stir to thoroughly coat the onions. Continue stirring for an additional 2 – 3 minutes.
- Add the tomatoes and chicken stock.
- Stir and slowly simmer until the sauce begins to thicken, about 8 – 10 minutes.
- Add the chicken back to the skillet, and allow to simmer with the sauce, until warmed and cooked through, about 6 – 8 minutes.
- Add the sour cream and stir to combine.
- Serve over egg noodles (traditional), rice, or even mash taters. Enjoy.
- Keep the faith, and keep cooking.