четверг, 2 июня 2016 г.

Hungarian Chicken Paprikash

Hungarian Chicken Paprikash


Hungarian Chicken Paprikash


Yum, I agree…Hungarian Chicken Paprikash is really delicious! Glad you discovered it!


I am really glad I did, Tina!


Wow! It’s been a long time since I’ve had Chicken Paprikash! Thanks you for the great recipe.


You are so welcome!


What a scrumptious meal! It’s hearty and delicious\u2026perfect dish for the fall weather.


That’s right, Catherine. I can’t wait to make it again!


Looks delicious! Like you say we eat so much chicken I’m always looking for new ways to prepare it. Thanks!


Thanks for the comment, Beth


I get bored with weeknight dinners and I just found a new recipe. This is delicious.


This is crazy delicious!


Yeah, I would love to visit this beautiful country someday too, Pat


I get bored too fast when it comes to weeknight dinners. There is a strong desire for something new burning inside me every single time I am in my kitchen preparing an evening meal. Usually my casual dinner includes either chicken or fish, so I am always looking for new recipes featuring them. Somewhere a week ago I found a fantastic chicken dish from the country I have never cooked before on this blog -Hungary!


This small beautiful European country is known for its wine and amazing food. Goulash, anyone? Yes, this crazy famous stew / soup comes from Hungary if you didn’t know that. You know what else Hungary is known for? Their paprika. This spice is used in the majority of their dishes. In the dish I’ve prepared today paprika plays the main role. Meet Hungarian Chicken Paprikash or simply Paprika Chicken!


I am surprised that I have never heard about Hungarian Chicken Paprikash before, because it’s pretty popular outside this country. What I am not surprised about is WHY this dish is so beloved. It’s really easy to make and is crazy delicious. The flavor paprika gives to chicken is out of this world. Just be sure to get a sweet paprika, because there are so many different kinds available! The sweet one is perfect for Paprikash.


You know, it’s awesome how a single ingredient can change a dish. I cooked chicken hundreds of times and yet there are so many ways to prepare it I have never tried. Actually, I always have sweet paprika in my pantry, but the idea to use it with chicken have never crossed my mind before. Well, you live you learn!


Hungarian Chicken Paprikash is usually served with traditional dumpling-like noodles (Nokedli), which are similar to German spaetzle, or with any other noodles, or rice. Tagliatelle is a popular choice, but all I had at home was some whole wheat penne, so I used them.


I strongly recommend Chicken Paprikash to anyone looking for a comforting, easy, and flavorful dinner. There is no way you won’t love it. Seriously. It’s my favorite at the moment and I already made it three (!) times in a period of a week. Crazy, right? Paprikash is addictive. Try it yourself and you’ll see!


2 lb chicken boneless skinless chicken breast or thighs, cut into strips


salt and pepper, to taste


2 tablespoons sweet paprika


3 tablespoons olive oil, divided


1 onion, diced (about 1 cup)


1 bell pepper, cubed


1 tablespoon minced fresh garlic


2 tablespoons tomato paste


2 tablespoons all-purpose flour


chopped parsley, for garnish


Season the chicken strips with salt, pepper, and paprika.


In a large skillet, heat 2 tablespoons olive oil and add the chicken pieces. Cook, stirring, until cooked through. For the breast it's 3-5 minutes, for thighs 8-10 minutes. When done, transfer the chicken to a bowl and set aside.


In the same skillet, heat the remaining tablespoon olive oil and cook the onion, stirring, until it starts to soften, for about 6-8 minutes. Add the garlic, tomato paste, and cook for a minute more.


Add the chicken stock and bring to a boil. Add the chicken pieces, reduce the heat, cover the skillet, and cook for about 5 minutes, until the chicken is warmed through.


Meanwhile, in a small bowl, combine the sour cream and flour. Add this mixture to a chicken and stir well. Cook for 4-5 minutes more, until the sauce thickens a little bit. But don't let the sauce boil.


Taste and season more with salt and pepper, if needed. Garnish with some chopped parsley and serve. Enjoy!


Original article and pictures take http://cookingtheglobe.com/hungarian-chicken-paprikash-recipe site

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