Easiest Way to Prepare Appetizing Chicken Paprikash

Chicken Paprikash. In a large skillet over medium-high heat, melt butter and add chicken; cook until lightly browned, turning once. Chicken paprikash with chicken pieces, browned in butter, cooked with onions and paprika, then served with a little sour cream mixed in. Photography Credit: Elise Bauer Chicken, onions, butter, stock, paprika, salt, sour cream.

Succulent pieces of chicken are simmered in the most flavorful sauce, made with the best Hungarian Paprika with a cream base. Add broth and whisk until smooth. Add tomatoes and bring to a boil over high. You can cook Chicken Paprikash using 13 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Chicken Paprikash

1. It's 2 lbs of boneless chicken thighs, chunked.
2. Prepare 1 of onion, sliced.
3. It's 1 of red bell pepper, diced.
4. You need 6 cloves of garlic, smashed.
5. It's 1/4 cup of paprika.
6. You need 1 of Bay leaf.
7. Prepare 1 cup of chicken stock.
8. It's 2 1/2 tsp of gelatin (one package of knox).
9. You need 1/2 cup of sour cream or Greek yogurt + more for garnish.
10. You need 1 of lemon, juiced.
11. You need 2 tsp of fish sauce.
12. Prepare of salt and pepper.
13. Prepare of oil.

Return chicken to pot in a single layer, skin side up, and reduce heat to medium. Some recipes for chicken paprikash include vegetables like bell peppers and celery, but not my Grandmother Alta's. Chicken Paprikash is finished off with a generous dollop of sour cream. This adds a mild tang, balancing out the richness of the stew while imparting a roundness that adds depth and dimension to this humble dish.

Chicken Paprikash instructions

1. Season the chicken with salt and pepper. And prepare the other ingredients..
2. Sprinkle the gelatin over the stock to rehydrate..
3. Heat a dutch oven with a tbsp of oil over medium high heat.
4. Add half the chicken and cook without moving for 8-10 min until the chicken releases from the bottom..
5. When the chicken is seared it will release. Remove the chicken and place in a dish. Sear the remaining chicken the same way..
6. Pour all but 2 tbsp of oil off and turn the heat down to medium. Add the onion, garlic and red bell pepper. Cook to loosen up the font on the bottom. I used dried bell pepper I had to use up, instead of normal fresh bell pepper. Do as I say not as I do!.
7. When the onions begin to brown, add the paprika. Stir and fry 1 min..
8. Add the stock/gelatin and bay leaf..
9. Return the chicken to the Dutch oven. Cover and simmer on low 30 min..
10. Combine the sour cream, lemon, and fish sauce..
11. Now is a good time to cook whatever starch you choose..
12. Turn the heat off, add the sour cream mixture and stir..
13. Plate with spaetzle and the paprikash and a dollop of sour cream.

It won't be quite the same, but if you're trying to cut back on fat, a strained yogurt does a pretty decent job as a substitute. Season chicken with salt and pepper. In a large skillet over medium heat, heat oil. Chicken paprikash (Hungarian: paprikás csirke or csirkepaprikás) or paprika chicken is a popular dish of Hungarian origin and one of the most famous variations on the paprikas preparations common to Hungarian tables. The name is derived from the ample use of paprika, a spice commonly used in Hungarian cuisine.