Recipe of the Month: Chicken Paprikash

I have only now made this delicious Hungarian stew for the first time since my boyfriend and I are together. After tasting it, having lunch and asking for seconds, too, he asked why I’ve never cooked this before. Truthfully? I haven’t thought about it.

My grandmother used to make Chicken Paprikash in a different variation which I don’t really like, and my mom used to make the below version with basically any part of the chicken, except chicken breast. Mostly because in my country, chicken breast is more expensive than thighs, legs or wings (let me know if it’s different where you live), so chicken breast wasn’t always an option.
In my honest opinion, the different parts of chicken do taste differently, and now I prefer chicken breast. But until recently, I haven’t thought of trying this particular recipe with it. I am so happy my mom suggested it though, the recipe is absolutely perfect this way!

csirke-paprikas

page-csirke-paprikas

Chicken Paprikash (Csirke Paprikás)

1 chicken breast
olive oil
salt, black pepper (to taste)
2-3 teaspoons sweet Paprika spice
2 teaspoons fresh parsley
2 bulbs of garlic (about 20-25 cloves)
2-4 tablespoons flour (depending how thick you want the sauce)
2 tablespoons sour cream
0,8 liter water

Start by cutting up your chicken breast into small pieces.
Add a little olive oil into a larger pot, add in the chicken, and season to taste with the salt, black pepper and the sweet Paprika (I only used one teaspoon of Paprika since I don’t like it that much, but it was enough for giving the dish a nice taste). Stir until the chicken turns white all over, then cover with the water and leave to simmer.

After the chicken is cooked, remove it onto a plate from the chicken stock and set it aside.

Into a glass add the flour, the sour cream, and a few tablespoons of the still-hot chicken stock (because if you add cold sour cream to a hot liquid it will curdle), then mix it as well as possible to avoid the flour forming lumps. Strain this mixture into the chicken broth on low heat, stir well and let it thicken to a sauce.
Once thickened, add the chicken pieces back and some parsley to taste. Stir a few more times, then turn off the stove and you’re done.

The traditional Chicken Paprikash is served with Nokedli (dumpling-like boiled egg noodles), which I dislike. So instead, I serve my version of this Hungarian recipe with rice, mashed potatoes or bread. Feel free to have sauerkraut or pickles with it.

Usually, I make double the amount of sauce for this recipe. After the chicken is eaten with as much sauce as everyone wants, I make some macaroni or penne pasta and use some of the Paprikash sauce on that. I love it!

PS: I usually wash fresh parsley, place it in small plastic baggies and store them in the freezer. Other greens as well, such as basil, oregano, dill, etc. After frozen, they’re really simple to cut into really thin stripes, when cooking. They’re perfect for having “fresh” greens instead of dried over the Winter as they taste way better.

Bon appétit! ;)

Advertisements

Leave a reply. You'll be rewarded with cookies!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: