Mike Garten
One of Hungary’s most well-known dishes, chicken paprikash is a delicious stew of chicken, peppers and onions in a rich, sour cream sauce seasoned with an ample amount of paprika. It’s best served over springy egg noodles to soak up all that flavor. Our recipe calls for chicken breast, but legs or thighs are often used. While the exact ingredients vary by region and cultural tradition, there is one thing that is essential to any authentic recipe: Hungarian paprika.
True Hungarian paprika is renowned for its sweet pepper flavor and bright red color. In Hungary, there are eight varieties of this spice — made from dried and ground chiles and varying in pungency and heat — but the bright, mild kind most widely available in the U.S. is often labeled simply Hungarian Sweet Paprika. To make the most of it, sizzle gently in oil first to release the flavor and aromas. Store it in a cool, dark place and use it within six months.
If you suspect your paprika has been sitting in your pantry for longer than six months, it’s best to buy a new bottle for this recipe. Fresh paprika is bright and peppery and makes a big difference in the overall flavor of this dish.
Not only is this dish a cozy, mouthwatering comfort food, but it’s also an easy one-skillet meal that takes about 35 minutes to prepare. It’s the perfect family dinner recipe or warming meal for chilly autumn nights.
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Cal/Serv:
425
Yields:
4
servings
Total Time:
0
hours
35
mins
tbsp.
olive oil, divided
lb.
boneless, skinless chicken breasts, cut into 2 1/2-in. pieces
large red pepper, seeded and cut into 1/4-inch pieces
cloves garlic, finely chopped
tbsp.
all-purpose flour
tbsp.
paprika (Hungarian if possible)
c.
low-sodium chicken broth
14-oz can whole tomatoes, drained and chopped
to 1 tsp hot sauce (optional)
Cooked egg noodles and chopped parsley, for serving
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- Heat 2 tablespoons oil in large skillet on medium-high. Season chicken with 1/4 teaspoon each salt and pepper and cook until golden brown, 2 to 3 minutes per side; transfer to a plate.
- Reduce heat to medium, add remaining tablespoon of oil to the skillet along with onion and cook, stirring occasionally, 5 minutes. Add red pepper and garlic and cook, stirring, 2 minutes.
- Sprinkle vegetables with flour and cook, stirring, 2 minutes. Sprinkle with paprika and cook, stirring, 1 minute. Stir in chicken broth, then tomatoes; simmer 5 minutes.
- Return chicken to skillet along with any juices and hot sauce (if using) and simmer until chicken is cooked through, 5 to 8 minutes.
- Remove from heat and stir in sour cream. Serve over egg noodles and sprinkle with parsley.
NUTRITIONAL INFORMATION (per serving): About 425 calories, 20.5 g fat (5 g saturated), 43 g protein, 305 mg sodium, 17 g carbohydrates, 4 g fiber
Did you make this recipe? Comment below!
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Source : Goodhousekeeping
