Rich Hungarian Paprika Chicken
Indulge in the comforting flavors of Rich Hungarian Paprika Chicken, an exquisite dish inspired by a cherished recipe from 'Eat, Drink, and Be Chinaberry' by Paula Radosevich. This flavorful creation stars tender chicken, enhanced by the warmth of high-quality sweet Hungarian paprika, which imparts an earthy, slightly sweet profile that's simply irresistible. The dish is rounded out with caramelized onions, vibrant stewed tomatoes, and a luscious sour cream sauce that will have you savoring every bite. Perfectly paired with egg noodles, spaetzle, or even homemade Hungarian noodles, this recipe is sure to impress your family and friends at any gathering.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Chicken thighs (boneless, skinless)
7 (cut into bite-sized pieces)
Salt
to taste
Pepper
to taste
Vegetable oil
2 tablespoons
Onions
2 (chopped)
Stewed tomatoes
1 (14 1/2 ounce) can (already chopped)
Sweet Hungarian paprika
2 1/2 tablespoons
Chicken broth
1 (14 ounce) can
Brown sugar
1/4-1/2 cup
Sour cream
2 cups
Instructions
1
Season the chicken pieces with salt and pepper to taste.
2
In a large frying pan, heat vegetable oil over medium heat until shimmering.
3
Add the seasoned chicken to the pan, browning it lightly on all sides, about 10 minutes in total. Remove the chicken from the pan and set aside.
4
In the same pan, add the chopped onions and sauté until they start to brown, releasing their sweet aroma.
5
Stir in the stewed tomatoes and sweet Hungarian paprika, mixing well to combine.
6
Return the browned chicken to the pan, then pour in the chicken broth and sprinkle in the brown sugar. Stir to combine all the ingredients.
7
Cover the pan and let it simmer over low heat for 30-40 minutes, or until the chicken is tender and the flavors meld together.
8
Once the chicken is cooked, reduce the heat to low and stir in the sour cream, warming it gently (avoid boiling) until heated through.
9
To safely incorporate the sour cream, temper it by gradually adding small amounts of the hot broth mixture into the sour cream while stirring continuously until warm, then combine with the broth mixture in the pan.
10
Serve the Rich Hungarian Paprika Chicken over egg noodles, spaetzle, or homemade Hungarian noodles for a delicious meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Rich Hungarian Paprika Chicken?
Rich Hungarian Paprika Chicken is a comforting dish featuring tender chicken, sweet Hungarian paprika, onions, stewed tomatoes, and a creamy sour cream sauce.
What kind of chicken is best for this recipe?
The recipe calls for 7 boneless, skinless chicken thighs cut into bite-sized pieces for maximum tenderness.
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, though thighs are recommended as they stay juicier during the simmering process.
What type of paprika should I use?
High-quality sweet Hungarian paprika is recommended to provide the authentic earthy and slightly sweet profile.
How do I prevent the sour cream from curdling?
You should temper the sour cream by gradually adding small amounts of the hot broth into it before mixing it back into the pan.
What should I serve with Hungarian Paprika Chicken?
It is traditionally served over egg noodles, spaetzle, or homemade Hungarian noodles.
Is this recipe spicy?
No, this recipe uses sweet Hungarian paprika which is mild. You can add hot paprika if you prefer a spicy kick.
How long does it take to cook?
The chicken is browned for about 10 minutes and then simmered for 30 to 40 minutes.
Can I make this recipe dairy-free?
You can try using a dairy-free sour cream alternative, though it may slightly alter the traditional flavor.
What can I use if I do not have stewed tomatoes?
You can substitute with a 14.5 ounce can of diced tomatoes, though stewed tomatoes offer a slightly sweeter profile.
Can I prepare this in a slow cooker?
Yes, brown the chicken and onions first, then place everything except the sour cream in a slow cooker for 4-6 hours on low.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Can I freeze this dish?
Freezing is possible, but the sour cream sauce may separate or change texture when thawed and reheated.
Is this recipe suitable for families?
Yes, it is a family-friendly comfort food meal that is generally well-liked by children and adults alike.
What is the role of brown sugar in this recipe?
Brown sugar helps balance the acidity of the tomatoes and the earthiness of the paprika.
Can I use fresh tomatoes instead of canned?
Yes, use about 2 cups of fresh chopped tomatoes, but you may need to add a bit more liquid or simmer longer.
Why do I need to brown the chicken first?
Browning the chicken adds a deeper flavor profile and improves the overall texture of the meat.
What does 'tempering' mean in this context?
Tempering is the process of slowly warming a cold ingredient, like sour cream, with hot liquid so it does not clump or curdle.
Can I substitute the vegetable oil?
Yes, any neutral-tasting oil with a high smoke point, like canola or grapeseed oil, will work fine.
How much brown sugar should I use?
The recipe suggests between 1/4 to 1/2 cup, depending on how sweet you want the final sauce to be.
Can I omit the brown sugar?
Yes, you can omit it or reduce it if you prefer a less sweet, more savory sauce.
What if I cannot find Hungarian paprika?
Standard sweet paprika can be used as a substitute, but the flavor will not be quite as authentic.
Can I use Greek yogurt instead of sour cream?
Yes, but be very careful when tempering as Greek yogurt curdles more easily than sour cream when heated.
How many servings does this recipe provide?
Given the use of 7 chicken thighs, this recipe typically serves 4 to 6 people.
Is this dish gluten-free?
The main ingredients are gluten-free, but ensure your chicken broth is certified gluten-free and serve over gluten-free noodles.
Can I add other vegetables to this dish?
Chopped bell peppers are a common and delicious addition that complements the paprika and onions.
What size pan is best for this recipe?
A large frying pan with a lid or a Dutch oven is ideal for browning and simmering the ingredients.
How do I know when the chicken is fully cooked?
The chicken is done when it is tender, no longer pink in the center, and reaches an internal temperature of 165 degrees Fahrenheit.
Can I use bone-in chicken?
Yes, but you will need to increase the simmering time to about 45 to 50 minutes to ensure it is cooked through.
Is this recipe good for meal prep?
Yes, the flavors often develop and improve the next day, making it an excellent choice for leftovers.