The name of this sauced chicken dish comes from the Hungarian word for paprika, indicating just how central the deep red-colored spice is to the preparation. Imported from Turkey, where the peppers used to make the spice had, in turn, been imported from the Americas, paprika in Hungary is an absolutely central seasoning. Eastern Europeans today can find seven official varieties for sale in spice markets, rather than the simple choice between sweet and hot that is more typical in the United States. Whichever flavor is used, paprika should be fresh for best flavor.
Authentic Hungarian chicken paprikash does not traditionally use tomatoes, but the variations made in home kitchens by Eastern European immigrant families in the United States very often do. Traditionally, chicken paprikash is made with a whole chicken, cooked skin-on and bone-in and served over rice or noodles; boneless and skinless cuts can be substituted if desired.
Recipe Servings: 4
Ingredients
- 2 oz butter
- 1 medium onion, finely chopped
- 1 chicken (3½ lb), cut into pieces
- 1 green bell pepper, deseeded and chopped>
- 1 large tomato, peeled, deseeded, and chopped
- 1 garlic clove, finely chopped
- 1 Tbsp hungarian paprika (sweet or hot)
- Salt, to taste
- Ground black pepper, to taste
- ¾ cup water
- 1 cup sour cream
- 2 Tbsp all-purpose flour
- Noodles or rice, as needed for serving
Directions
- In a Dutch oven or large skillet with a heavy lid, heat the butter over low heat. Add the onion and sauté until translucent.
- Add the pieces of chicken. Brown them lightly on both sides. Add the green pepper, tomato, garlic, and paprika. Season to taste with salt and pepper.
- Add the water. Bring the mixture to a boil; then reduce heat to low and cook, covered, for 35 minutes, until the chicken is tender.
- Remove the meat to a warmed platter and tent with aluminum foil to keep warm.
- In a small bowl, whisk together the sour cream and the flour.
- Add some of the pan juices to the mixture, and then return it to the pan. Simmer until the juices have thickened.
- Return the chicken to the pan and heat to re-warm. Serve hot in pre-warmed dishes over rice or noodles as desired.
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