Ingredients with Measurements:
- 4 chicken breasts, bone-in and skin-on
- 2 tablespoons olive oil
- 2 large onions, chopped
- 4 cloves garlic, minced
- 2 tablespoons sweet paprika
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can (14.5 ounces) diced tomatoes
- 1 cup chicken broth
- 1/2 cup sour cream
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Large skillet with lid
- Wooden spoon
Step-by-step instructions:
1. Heat olive oil in a large skillet over medium-high heat.
2. Add chicken breasts, skin-side down, and cook until browned, about 5 minutes per side. Remove chicken from skillet and set aside.
3. Add onions and garlic to the skillet and cook until softened, about 5 minutes.
4. Add sweet paprika, smoked paprika, salt, and black pepper to the skillet and stir to combine.
5. Add red and green bell peppers, diced tomatoes, and chicken broth to the skillet and stir to combine.
6. Return chicken to the skillet, skin-side up, and spoon some of the sauce over the chicken.
7. Cover the skillet with a lid and simmer for 30-35 minutes, or until chicken is cooked through and tender.
8. Remove chicken from skillet and set aside.
9. Stir sour cream into the sauce in the skillet and cook for 2-3 minutes, or until heated through.
10. Serve chicken with the sauce and garnish with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for browning chicken, medium heat for simmering sauce
Serving size:
4 servings
Nutritional information:
Calories: 385
Fat: 18g
Carbohydrates: 14g
Protein: 41g
Sodium: 1025mg
Substitutions for ingredients:
- Chicken thighs can be used instead of chicken breasts
- Vegetable broth can be used instead of chicken broth
- Greek yogurt can be used instead of sour cream
Variations:
- Add 1 cup of sliced mushrooms to the skillet with the onions and garlic
- Use smoked chicken instead of regular chicken for a smokier flavor
- Add 1 tablespoon of tomato paste to the skillet for a richer sauce
Tips and tricks:
- Make sure to brown the chicken well before adding it to the sauce to ensure a crispy skin
- Use a wooden spoon to stir the sauce to prevent the paprika from staining plastic or silicone utensils
- Add more or less paprika depending on your personal preference for spiciness
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve the chicken and sauce in a shallow bowl and garnish with chopped fresh parsley.
Garnishes:
Chopped fresh parsley
Pairings:
- Serve with crusty bread to soak up the sauce
- Serve with egg noodles or spaetzle for a traditional Hungarian meal
Suggested side dishes:
- Roasted potatoes
- Steamed green beans
- Cucumber salad
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth to thin it out
- If the chicken is not cooked through after 35 minutes, cover the skillet and continue to simmer until chicken is cooked through
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat
- Store leftovers in the refrigerator within 2 hours of cooking
Food history:
Bukovinskyi Chicken Paprikash is a traditional Hungarian dish that originated in the Bukovina region of Eastern Europe. It is typically made with chicken, onions, paprika, and sour cream and is served with noodles or potatoes.
Flavor profiles:
Savory, slightly spicy, creamy
Serving suggestions:
Serve hot with a side of crusty bread or noodles.
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Region: Hungarian