Hungarian Chicken Paprikash with Sour Cream
This delightful Hungarian dish, cherished by families for generations, combines tender chicken pieces in a rich and flavorful sauce that's enhanced with vibrant paprika and creamy sour cream. My Italian grandmother expertly crafted this recipe, blending her Italian roots with her Hungarian husband's culinary heritage. The result is a dish that's both comforting and satisfying, perfect for family gatherings or special occasions. Served over perfectly cooked linguine, this Chicken Paprikash is sure to transport you to the heart of Hungary with every bite.
N/A
Servings
450
Calories
7
Ingredients
Ingredients
whole chicken
1 (cut into parts)
sour cream
1 pint (none)
large onion
1 (sliced thick)
vegetable oil
to taste (for browning)
paprika
3 teaspoons (none)
salt and pepper
to taste (none)
linguine
1 lb (cooked according to package instructions)
Instructions
1
In a large pot, heat enough vegetable oil over medium heat to coat the bottom. Once hot, add the chicken pieces, browning them on both sides for about 3-5 minutes. This will enhance the flavor of the chicken.
2
After browning the chicken, carefully add enough water to the pot to cover the chicken by about an inch. Season with salt and pepper to taste.
3
Add the thickly sliced onions to the pot with the chicken. Bring the mixture to a rolling boil.
4
Once boiling, reduce the heat to a simmer and let it cook for about an hour or until the chicken is tender and thoroughly cooked through.
5
Using tongs, carefully remove the cooked chicken from the pot and set it aside on a plate. Cover with foil to keep warm.
6
Turn the heat back up slightly and add the paprika to the pot, stirring well to dissolve it into the liquid.
7
Reduce the heat to low and stir in the sour cream until fully incorporated. Allow the sauce to simmer for an additional 30 minutes to thicken to your liking.
8
Meanwhile, cook the linguine according to package instructions until al dente. Drain and set aside.
9
Once the sauce has thickened, return the cooked chicken to the pot, coating it in the sauce. Let it cook together for another 5-10 minutes.
10
Serve the Chicken Paprikash over a bed of the cooked linguine. Enjoy!
Nutrition Information
22.5g
Fat
37.5g
Carbs
32.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Hungarian Chicken Paprikash with Sour Cream?
It is a traditional Hungarian dish featuring tender chicken in a rich, paprika-infused sauce made creamy with sour cream.
What is the origin of this specific recipe?
This recipe was crafted by an Italian grandmother who combined her roots with her Hungarian husband's culinary heritage.
What type of chicken is used in this recipe?
One whole chicken cut into parts is used.
How much sour cream is required?
The recipe calls for one pint of sour cream.
How should the onion be prepared?
One large onion should be sliced thickly.
What kind of oil is used for browning?
Vegetable oil is used to coat the bottom of the pot for browning.
How much paprika is included?
Three teaspoons of paprika are used to flavor the sauce.
What is the recommended serving base for this dish?
It is served over a bed of cooked linguine.
How long should you brown the chicken pieces?
Browning takes about 3 to 5 minutes on each side over medium heat.
How much water should be added to the pot?
Add enough water to cover the chicken by approximately one inch.
What is the initial simmering time for the chicken?
The chicken should simmer for about an hour or until it is tender.
When should the chicken be removed from the pot?
Remove the chicken using tongs after it is thoroughly cooked and set it aside covered with foil.
At what point is the paprika added?
The paprika is added to the liquid after the cooked chicken has been removed from the pot.
When do you stir in the sour cream?
The sour cream is stirred in after the paprika, once the heat has been reduced to low.
How long does the sauce need to simmer to thicken?
The sauce should simmer for an additional 30 minutes after adding the sour cream.
How should the linguine be cooked?
The linguine should be cooked according to package instructions until it reaches an al dente texture.
When is the chicken returned to the sauce?
The chicken is returned to the pot once the sauce has reached the desired thickness.
How long do the chicken and sauce cook together at the end?
They should cook together for an additional 5 to 10 minutes.
How many calories are in a serving of this dish?
There are 450 calories per serving.
What is the fat content per serving?
The fat content is 22.5 grams.
How many carbohydrates are in each serving?
There are 37.5 grams of carbohydrates per serving.
What is the protein content per serving?
Each serving contains 32.5 grams of protein.
Is this recipe considered a one-pot meal?
Yes, it is tagged and described as a one-pot meal.
Is this dish suitable for special occasions?
Yes, it is described as perfect for family gatherings or special occasions.
What other seasonings are used besides paprika?
Salt and pepper are used to season the dish to taste.
How many total ingredients are listed for this recipe?
There are 7 primary ingredients.
What is the suggested texture for the final sauce?
The sauce should be simmered until it is thickened to your liking.
What kind of cuisine does this recipe represent?
It represents Hungarian cuisine with an Italian family twist.
Is the onion added before or after the water?
The sliced onions are added to the pot with the chicken and water before the mixture is brought to a boil.
Why is the chicken browned initially?
Browning the chicken for 3 to 5 minutes is intended to enhance the overall flavor of the meat.