Description
Comforting Hungarian chicken paprika delivers a rich, creamy symphony of flavors that dance across your palate. Simmered with sweet paprika and sour cream, this classic dish promises a hearty meal that connects you to traditional Central European cuisine.
Ingredients
Scale
Chicken
- 4 chicken breasts (part-boned) or 8 chicken thighs
Vegetables
- 2 medium onions, chopped
- 1 medium red or green pepper, sliced
- 450 grams (16 ounces) fresh tomatoes (or 400 grams/14 ounces canned)
Spices and Seasonings
- 1 heaped tablespoon hot paprika
- 2 pinches cayenne pepper
- 1 dessertspoon plain flour
- Salt
- Black pepper
Liquids and Fats
- 23 tablespoons (345 milliliters) neutral oil
- 150 milliliters (5 fluid ounces) chicken stock
- 150 milliliters (5 fluid ounces) soured cream
Instructions
- Preheat oven to 170°C (325°F) while preparing a large ovenproof skillet with oil at medium-high heat.
- Sear chicken pieces until golden brown on all sides, creating a rich caramelized exterior. Transfer to a separate plate.
- Reduce heat and gently sauté onions until translucent and softened, releasing their sweet aromatic qualities.
- Dust the onions with flour, cayenne, and paprika, stirring quickly to prevent burning and create a fragrant spice base.
- Pour in diced tomatoes and stock, whisking to combine and create a smooth, rich sauce. Bring to a gentle simmer.
- Carefully return browned chicken pieces to the sauce, ensuring each piece is nestled within the liquid.
- Cover the skillet and transfer to preheated oven, allowing the chicken to braise and tenderize for 45 minutes.
- Remove from oven, add sliced peppers, and return to the oven for an additional 30 minutes until chicken is completely cooked and vegetables are tender.
- Just before serving, gently fold in soured cream to create a creamy, luxurious texture.
- Finish with a light dusting of paprika for color and an extra layer of flavor.
Notes
- Opt for sweet paprika to balance the heat and add rich, warm flavor depth without overwhelming spiciness.
- Pat chicken dry before browning to ensure a golden, crispy exterior that locks in moisture and develops deeper taste.
- Use Hungarian paprika for authentic flavor, which brings a more complex and nuanced profile compared to standard varieties.
- Consider substituting soured cream with Greek yogurt for a lighter, protein-rich alternative that maintains creamy texture.
- Prep Time: 10 mins
- Cook Time: 75 mins
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Hungarian
Nutrition
- Serving Size: 4
- Calories: 710 kcal
- Sugar: 7 g
- Sodium: 480 mg
- Fat: 48 g
- Saturated Fat: 9 g
- Unsaturated Fat: 37 g
- Trans Fat: 0.1 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 140 mg