Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons sweet paprika
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 cup chicken broth
- 1 cup canned diced tomatoes
- 1/2 cup sour cream
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/4 cup chopped fresh parsley, for garnish
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat the olive oil in the Dutch oven over medium-high heat.
2. Add the onion and red bell pepper and sauté until softened, about 5 minutes.
3. Add the garlic and sauté for another minute.
4. Add the chicken to the pot and sprinkle with sweet paprika, smoked paprika, salt, black pepper, and cayenne pepper. Stir to coat the chicken in the spices.
5. Pour in the chicken broth and diced tomatoes and stir to combine.
6. Bring the mixture to a simmer, then cover the pot with the lid and reduce the heat to low.
7. Let the chicken cook for 20-25 minutes, stirring occasionally, until it is cooked through and tender.
8. In a small bowl, whisk together the sour cream, cornstarch, and water until smooth.
9. Stir the sour cream mixture into the pot and let it cook for another 5 minutes, until the sauce has thickened.
10. Serve the chicken paprikash hot, garnished with chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 17g
Carbohydrates: 10g
Protein: 31g
Sodium: 820mg
Substitutions for ingredients:
- Chicken thighs can be substituted with boneless, skinless chicken breasts.
- Canned diced tomatoes can be substituted with fresh diced tomatoes.
Variations:
- Add sliced mushrooms to the pot with the onions and bell pepper.
- Use Hungarian hot paprika instead of cayenne pepper for a spicier dish.
- Add 1 cup of cooked egg noodles to the pot before serving for a heartier meal.
Tips and tricks:
- Use a sharp knife to cut the chicken into bite-sized pieces.
- Make sure to whisk the sour cream mixture until it is smooth to prevent lumps in the sauce.
- Taste the dish before serving and adjust the seasoning as needed.
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 pot over low heat until warmed through.
Presentation ideas:
Serve the chicken paprikash in individual bowls, garnished with chopped parsley.
Garnishes:
Chopped fresh parsley
Pairings:
- Serve with crusty bread or rolls to soak up the sauce.
- Pair with a side salad dressed with a light vinaigrette.
Suggested side dishes:
- Roasted vegetables, such as carrots or Brussels sprouts
- Mashed potatoes or cauliflower mash
- Steamed rice or quinoa
Troubleshooting advice:
- If the sauce is too thin, whisk together another tablespoon of cornstarch and water and stir it into the pot. Cook for another 5 minutes until the sauce has thickened.
- If the chicken is not cooked through after 25 minutes, continue to simmer until it is tender and no longer pink in the middle.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Chicken paprikash is a traditional Hungarian dish that dates back to the 18th century. It is made with chicken, onions, and paprika, which is a spice that was introduced to Hungary by the Turks.
Flavor profiles:
The dish is savory and slightly spicy, with a rich and creamy sauce.
Serving suggestions:
Serve the chicken paprikash as a main dish for dinner or lunch.
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Region: Hungarian