Paprikash, Paprikash, Paprikash.
That word is so fun to say. Chicken Paprikash?is a Hungarian dish made with chicken and a lot of paprika. I always describe it to people as stroganoff, but with chicken and paprika instead of beef and mushrooms.
This creamy dish is served with dumplings or egg noodles. It is very important to use real Hungarian paprika. It is sweeter, and makes the dish more authentic. This is a treat for my boyfriend. He introduced me to this creamy, peppery chicken. His mom's family is Hungarian, and she makes?these authentic dishes all the time.
You will need two large pots for this recipe. The first step is to cut up some chicken breasts and chicken thighs into bite size pieces. Then brown the chicken in batches in a large pot. Set browned chicken aside while you make the sauce.
Then add some butter, oil, onion, and garlic into the pot.
Stir in the paprika, flour, and tomato paste until the flour has disappeared.
Pour in the chicken broth and bring everything to a violent simmer (not quite a boil, but not quite a simmer).
Once the sauce has thickened (it takes around 15-20 minutes), dump the chicken pieces back into the pot. Reduce the heat and add the sour cream.
Serve over egg noodles or dumplings, and enjoy this chicken paprikash!