The chicken paprikash is a Hungarian meal with the name coming from the generous use of paprika during cooking of the chicken. Cut your chicken and boil with paprika until it becomes tender then set aside. Using the same cooking pan that you use o boil, add oil then start frying onions until golden brown.
Add tomatoes and pepper after sauteing the sauce then season with enough salt. Add paprika to the sauce and cook until very tender, you can add tomato paste.
Put the boiled chicken into the sauce and spread it well then lower the heat less than a medium. Add the chicken broth, if not enough, add water then mix it well. Cover the dish to boil then simmer for around 30 minutes after which the chicken will be very tender and delicious.
Serve with rice and enjoy.!
- 3 to 4 pounds chicken thighs and drumsticks, or whole chicken legs
- Salt and freshly ground black pepper
- 1 tablespoon neutral oil, like canola
- 3 tablespoons unsalted butter
- 1 large yellow or Spanish onion, peeled and diced
- 3 cloves garlic, peeled and minced
- 3 tablespoons Hungarian paprika
- 3 tablespoons all-purpose flour
- 1 large ripe tomato, chopped
- 1 cup chicken broth
- 1 pound egg noodles
- ¾ cup sour cream
- Heat oven to 400. Season the chicken aggressively with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan oven set over the high flame until the butter is foaming.
- Turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.
- Pour off all but a tablespoon or 2 of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion.
- Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened approximately 3 to 4 minutes.
- Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out approximately 4 to 5 minutes.
- Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Cook until the sauce has thickened slightly, approximately 25 to 30 minutes.
- Set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes.
- Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.