Chicken Paprikash

A few weeks ago, my husband and I visited this amazing store in downtown Columbia, SC called The Gourmet Shop.  They sell everything from cheeses and wines to oils, vinegars and spices.  Besides a very small, very expensive bottle of aged balsamic vinegar, I also picked up some authentic Hungarian sweet paprika.  Of course, the perfect recipe to use it in is Chicken Paprikash.

Chicken Paprikas

Pat the chicken dry and place in a large Zip-lock bag.  In a bowl, whisk together the paprika, salt and olive oil, add to the chicken and massage until all of the chicken pieces are coated.  Refrigerate for at least 02 hours, preferably over night.

Massage Paprika Into Chicken

Slice the peppers, chop the onions and mince the garlic.Chop the Vegetables

Add about a half inch of olive oil to a large Dutch oven over medium high heat.  Add half of the chicken and cook until well browned, 03 – 05 minutes per side.  Remove chicken to a plate and repeat with the remaining chicken. Drain oil and wipe out any remaining chicken bits from the Dutch oven.

Brown the Chicken

Heat 02 Tablespoons of fresh olive oil in the Dutch oven over medium high heat.  Add peppers and stir fry until slightly charred.  Remove to a plate.
Brown the Peppers

Reduce heat to medium low and add onions.  Cook until soft.  Add garlic and continue to cook for 01 minute.

Cook the Onions and Garlic

Add paprika and flour and stir to combine until you have a red paste, about 01 minute.

Add Paprika

Whisk in the chicken broth until paste is completely blended in.  Add tomatoes and peppers and bring to a simmer.

Add Chicken Broth

Add chicken, cover, reduce heat to low and simmer until chicken is tender, about 30 minutes.

Simmer

Transfer chicken to a plate and stir in the sour cream until it’s well combined.  Return chicken to the pot and simmer just a few minutes to incorporate the flavors.  Sorry, I don’t have a picture of this step because I actually *forgot* to add the sour cream until we were done eating!  Please don’t do like I did and forget this step because the dish just isn’t the same without the sour cream.

Serve over noodles, rice, spaetzle or mashed potatoes.

Chicken Paprikash

Chicken Paprikash

Ingredients

  • 02 pounds chicken thighs
  • 01 Tablespoon olive oil
  • 05 teaspoons Hungarian sweet paprika
  • 01 teaspoon kosher salt
  • 01 red bell pepper, cut into strips
  • 01 onion, chopped
  • 03 garlic cloves, minced
  • 02 Tablespoons Hungarian sweet paprika
  • 01 Tablespoon flour
  • 01 cup chicken broth
  • 01 14 ounce can diced tomatoes
  • ¾ cup sour cream

Directions

  • Pat chicken dry and place in a large Zip-lock bag.
  • In a small bowl, whisk together 01 Tablespoon of olive oil, 05 teaspoons of paprika and 01 teaspoon of salt.
  • Add paprika mixture to chicken and massage until all of the chicken is coated well.
  • Refrigerate at least 02 hours, preferably over night.
  • Heat about ½ inch of olive oil in a large Dutch oven over medium high heat.
  • Add half of the chicken and cook until well browned, 03 – 05 minutes per side.
  • Remove chicken to a plate and repeat with the remaining chicken.
  • Drain oil and wipe out any remaining chicken bits from the Dutch oven.
  • Heat 02 Tablespoons of fresh olive oil in the Dutch oven over medium high heat.
  • Add peppers and stir fry until slightly charred.  Remove to a plate.
  • Reduce heat to medium low and add onions.  Cook until soft.
  • Add garlic and continue cooking for 01 minute.
  • Add paprika and flour and stir to combine until you have a red paste, about 01 minute.
  • Whisk in chicken broth until paste is completely blended in.
  • Add tomatoes and peppers and bring to a simmer.
  • Add chicken, cover, reduce heat to low and simmer until chicken is tender, about 30 minutes.
  • Transfer chicken to a plate and stir in sour cream until well combined.
  • Return chicken to pot and simmer just a few minutes to incorporate the flavors.
  • Serve over noodles, rice, spaetzle or mashed potatoes.

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3 thoughts on “Chicken Paprikash

  1. Pingback: Chicken Paprikash – gazzetta

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