Paprikash is a classic Hungarian dish made with chicken that is first browned, then braised with bell pepper, onion, and ground paprika. Sour cream mixed with flour is stirred in at the end, giving the sauce a wonderfully rich, velvety texture that coats every piece of chicken. I used mild paprika, so the dish turned out not spicy at all — just pleasantly savory with a little kick. The chicken in paprikash comes out incredibly tender, with the meat falling right off the bone. It's a straightforward recipe and makes a wonderfully satisfying lunch or dinner.
Ingredients:
- 1 kg chicken leg quarters (3 large leg quarters)
- 200 g bell pepper
- 200 g onion
- 2-3 cloves garlic
- 1 tbsp paprika
- 1 heaping tbsp flour
- 100 g sour cream
- salt
- pepper
- vegetable oil for frying
How to cook paprikash
Sauté the bell pepper in the skillet for about 5 minutes, until softened. Then transfer it to the pot with the chicken as well.
Pour in about 200-300 ml of boiling water, season with salt and pepper, and add the paprika and garlic pressed through a garlic press. Stir to combine, bring to a boil, then cover and simmer over low heat for 30-40 minutes, until the chicken is completely tender.
Comments