Hungarian Chicken Paprikash
Ingredients
The chicken
-
2.5
pounds
whole chicken cut into pieces
The vegetables
-
2
cups
sweet onion, small dice
-
1
cup
red bell pepper, small dice
-
1
cup
Roma tomatoes, chopped
-
2
cloves
garlic, finely minced
The sauce
-
3
tablespoons
Hungarian sweet paprika
-
2
cups
chicken broth
-
1½
teaspoons
table salt
-
½
teaspoon
black pepper
-
3
tablespoons
all-purpose flour
-
¾
cup
sour cream
-
¼
cup
heavy cream
The fats
-
1
tablespoon
unsalted butter
-
1
tablespoon
extra virgin olive oil
The garnish
-
1
tablespoon
Italian parsley, finely chopped
Instructions
- Heat butter and olive oil in a large skillet over medium-high heat and brown the chicken for 3-4 minutes per side, then set aside.
- In the same pan, cook the onions until golden brown, about 6-8 minutes.
- Add garlic, red bell pepper, and tomatoes to the pan and cook for 2-3 minutes.
- Remove from heat and stir in paprika, salt, and black pepper.
- Return chicken to the pan, add chicken broth, bring to a boil, cover, and reduce heat to low. Simmer for 45-60 minutes.
- Remove chicken and keep warm, while simmering the sauce to reduce and thicken.
- Whisk together sour cream, heavy cream, and flour in a bowl, then add to the sauce while whisking to prevent lumps.
- Bring the sauce back to a simmer and cook for 4-5 minutes until thickened, then re-season to taste.
- Return chicken to the sauce to reheat for 5 minutes, then serve over egg noodles garnished with parsley.
Nutrition Facts (estimated)
Servings
6
Calories
396
Total fat
30g
Total carbohydrates
13g
Total protein
20g
Sodium
959mg
Cholesterol
108mg
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