Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons sweet paprika
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 cup chicken broth
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 1/2 pound Debrecener sausage, sliced
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large skillet or Dutch oven
- Whisk
Step-by-step instructions:
1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add the chicken breasts and cook for 5-7 minutes on each side, until browned.
3. Remove the chicken from the skillet and set aside.
4. Add the chopped onion and garlic to the skillet and cook for 2-3 minutes, until softened.
5. Add the sweet paprika, smoked paprika, salt, black pepper, and cayenne pepper to the skillet and stir to combine.
6. Add the chicken broth to the skillet and stir to combine.
7. Return the chicken to the skillet and bring the mixture to a simmer.
8. Reduce the heat to low, cover the skillet, and simmer for 20-25 minutes, until the chicken is cooked through.
9. In a small bowl, whisk together the sour cream and flour.
10. Add the sour cream mixture to the skillet and stir to combine.
11. Add the sliced Debrecener sausage to the skillet and stir to combine.
12. Simmer the mixture for an additional 5-10 minutes, until the sauce has thickened.
13. Serve the chicken paprikash hot, garnished with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for browning chicken, medium-low heat for simmering sauce
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 15g
Protein: 40g
Sodium: 1200mg
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Debrecener sausage can be substituted with any smoked sausage, such as kielbasa or andouille.
Variations:
- Add diced bell peppers and/or tomatoes to the skillet with the onion and garlic for added flavor and nutrition.
- Use Hungarian hot paprika instead of cayenne pepper for a spicier dish.
- Add cooked egg noodles or spaetzle to the skillet before serving for a heartier meal.
Tips and tricks:
- Be sure to brown the chicken well before simmering in the sauce for maximum flavor.
- Use a whisk to combine the sour cream and flour to prevent lumps in the sauce.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken paprikash in a skillet over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the chicken paprikash in individual bowls or on plates, garnished with chopped fresh parsley.
Garnishes:
Chopped fresh parsley
Pairings:
- Serve with a side of steamed vegetables, such as green beans or broccoli.
- Serve with a side of crusty bread or rolls for dipping in the sauce.
Suggested side dishes:
- Steamed vegetables, such as green beans or broccoli
- Crusty bread or rolls
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes to thicken.
- If the sauce is too thick, add a splash of chicken broth to thin it out.
Food safety advice:
- Be sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
Food history:
Debrecener sausage is a type of smoked sausage that originated in Hungary. It is made with pork, beef, and a blend of spices, including paprika.
Flavor profiles:
This dish is rich and savory, with a slightly spicy kick from the cayenne pepper.
Serving suggestions:
Serve the chicken paprikash as a main course for dinner, accompanied by a side of steamed vegetables and/or crusty bread.
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Region: Hungarian