Description
Chicken Paprikash is a classic Hungarian comfort dish featuring tender chicken simmered in a rich, flavorful sauce made with paprika, tomatoes, and a touch of sour cream. Served alongside a refreshing cabbage salad and pasta, this hearty meal balances savory and tangy flavors with a creamy finish for a satisfying family dinner.
Ingredients
Scale
Cabbage Salad
- 4 cups finely sliced green cabbage (roughly ½ cabbage)
- ⅓ cup (80 ml) extra-virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
Chicken Paprikash
- 1.2 kg (2 lb 10 oz) chicken drumsticks and bone-in chicken thigh cutlets
- 2 tsp sea salt flakes
- 1 tsp freshly cracked black pepper
- 2 tbsp plain (all-purpose) flour
- 2 tbsp olive oil
- 40 g (1½ oz) unsalted butter
- 2 large onions, finely diced
- 1 red capsicum (bell pepper), finely sliced
- 1 tsp freshly grated garlic
- 2 tbsp tomato paste (concentrated puree)
- 2 tbsp sweet paprika (or use hot if you prefer some spice)
- 2 cups (500 ml) chicken stock
- 200 g (7 oz) canned crushed tomatoes
- 1 tsp sugar
- 2 tbsp sour cream
- 1 tbsp finely chopped flat-leaf parsley (optional)
- Pasta of choice, to serve
Instructions
- Make the cabbage salad: In a large bowl, combine the finely sliced green cabbage, extra-virgin olive oil, apple cider vinegar, sea salt flakes, and freshly cracked black pepper. Toss everything well to evenly coat the cabbage and set aside to let the flavors meld.
- Season and flour the chicken: Pat the chicken drumsticks and thigh cutlets dry. Season them evenly with half of the salt and pepper, then lightly dust all over with plain flour, shaking off any excess to ensure a thin coating.
- Brown the chicken: Heat 2 tablespoons of olive oil in a large, heavy-based frying pan or skillet over medium-high heat. Cook the chicken pieces in batches for 2 to 3 minutes per batch until they are browned all over, creating a flavorful crust. Remove the browned chicken and set aside on a plate.
- Sauté the aromatics: In the same pan, add the unsalted butter and melt it over medium heat. Add the finely diced onions and cook, stirring often, for 2 to 3 minutes until the onions soften. Then add the sliced red capsicum and freshly grated garlic, cooking and stirring for an additional 2 minutes to build flavor.
- Add tomato paste and paprika: Stir the 2 tablespoons of tomato paste and 2 tablespoons of sweet paprika into the softened vegetables. Mix thoroughly to coat everything evenly and release the rich color and aroma of the paprika.
- Build the sauce: Immediately pour in the chicken stock and canned crushed tomatoes, then season with the remaining sea salt flakes, freshly cracked black pepper, and 1 teaspoon of sugar. Stir to combine all ingredients into a luscious sauce base.
- Simmer the chicken: Return the browned chicken pieces to the pan and bring the sauce to a boil. Once boiling, reduce the heat to medium-low, cover, and let it simmer gently for about 40 minutes. Stir once halfway through cooking. The chicken should become tender enough to pull apart easily with two forks. If the sauce starts to stick, add ½ cup (125 ml) of water as needed. If the chicken is not tender after 40 minutes, continue simmering in 15-minute intervals until done.
- Finish the dish: Remove the chicken pieces from the pan and place them in a shallow serving dish. Stir 2 tablespoons of sour cream into the sauce to add creaminess without curdling, then pour the sauce over the chicken. Optionally, sprinkle finely chopped flat-leaf parsley on top for a fresh, herbaceous finish.
- Serve: Plate the chicken paprikash with the prepared cabbage salad and your choice of cooked pasta to soak up the flavorful sauce. Enjoy this comforting Hungarian classic hot and fresh.
Notes
- The canned crushed tomatoes add a rich tomato base to the sauce, but if unavailable, finely chopped fresh tomatoes can be used as a substitute.
- If you prefer a spicy version, substitute sweet paprika with hot paprika or use a mix of both.
- Adding water during simmering helps prevent the sauce from drying out or sticking to the pan.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend or cornstarch dusting.
- Sour cream should be added off direct heat or with gentle stirring to avoid curdling and ensure a smooth, creamy sauce.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian
Keywords: Chicken Paprikash, Hungarian chicken, paprika chicken, comfort food, cabbage salad, traditional Hungarian cuisine
