Ingredients with Measurements:
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 2 large onions, chopped
- 4 garlic cloves, minced
- 2 tbsp sweet paprika
- 1 tsp smoked paprika
- 1 tsp caraway seeds
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cups chicken broth
- 1 cup sour cream
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot
Step-by-step instructions:
1. Heat the vegetable oil in the Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
2. Add the onions to the pot and cook until softened, about 5 minutes. Add the garlic, sweet paprika, smoked paprika, and caraway seeds and cook for another minute.
3. Add the chopped bell peppers and cook for another 5 minutes.
4. Return the chicken to the pot and add the chicken broth. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
5. Remove the pot from the heat and stir in the sour cream. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Medium-high heat for browning chicken
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 400
- Fat: 22g
- Carbohydrates: 10g
- Protein: 42g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or pork shoulder.
- Vegetable oil can be substituted with olive oil or butter.
- Sweet paprika can be substituted with hot paprika for a spicier dish.
- Sour cream can be substituted with Greek yogurt or heavy cream.
Variations:
- Add diced potatoes or carrots to the pot for a heartier dish.
- Use beef instead of chicken for a traditional Hungarian beef pörkölt.
- Add a can of diced tomatoes for a slightly tangy flavor.
Tips and tricks:
- Make sure to brown the chicken well to develop flavor.
- Use a good quality paprika for the best flavor.
- Stir the sour cream in slowly to prevent curdling.
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 stovetop until heated through.
Presentation ideas:
- Serve in individual bowls with a dollop of sour cream and a sprinkle of fresh parsley.
Garnishes:
- Chopped fresh parsley or cilantro
- A dollop of sour cream
- A sprinkle of smoked paprika
Pairings:
- Serve with crusty bread or egg noodles to soak up the sauce.
- Pair with a light salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes to thicken.
- If the sauce is too thick, add more chicken broth or water.
Food safety advice:
- Make sure to cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Chicken paprikash is a traditional Hungarian dish that originated in the 18th century.
Flavor profiles:
- Smoky, slightly sweet, and slightly spicy.
Serving suggestions:
- Serve as a main dish for dinner.
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Region: Hungarian