Chicken Paprikash

Paprikash originates from Hungary, but during its journey through the lands of the Austro-Hungarian monarchy, like many other famous dishes, it developed numerous variations. Regardless of the version, it must include onion, pepper, garlic, paprika, tomato, sour cream, and, of course, pieces of chicken meat.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 65 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 900 g Meat, chicken, loaves

  • 1 teaspoon Salt, table

  • 0.5 teaspoons Spices, pepper, red or cayenne

  • 50 ml Oil, plant, sunflower

  • 2 piece Onion, raw

  • 3 pods Garlic, fresh

  • 2 piece Bell pepper, green, fresh

  • 2 piece Tomato, red

  • 1 spoon Spices, paprika

  • 2 spoons Tomato, concentrate

  • 1 dl Sour cream

  • 1 teaspoon Koruzni škrob

Steps

  1. Remove the skin from the washed chicken meat and lightly salt and pepper it. Peel the onion and garlic, then finely chop them. Wash the bell pepper, cut it in half, remove the seeds, and slice it into strips (or cubes). Wash the tomato and cut it into cubes.

  2. Heat oil in a pot, add the chopped onion, and sauté until translucent. Add the chicken pieces and sear them well on all sides. Stir the ingredients occasionally.

  3. Add the bell pepper, tomato, garlic, sweet paprika powder, and tomato paste to the meat. Stir and cook until the liquid in the pot evaporates, then pour in one liter of water and mix. Wait for it to boil, reduce the heat, cover, and simmer the dish for about 45 minutes. Stir occasionally and add more liquid if needed, but not too much, as the dish should be thick. There should be enough liquid to almost fully cover all the meat pieces. Season the paprikash with salt and pepper to taste.

  4. Once the meat is tender, mix the sour cream, flour, and a little water in a small bowl until smooth. Pour the mixture into the pot and let the dish cook for a little longer.

  5. Serve the cooked paprikash on plates with bread, dumplings, or pasta.

Nutrition Information (Per 100g)

  • Calories: 102.91 kcal
  • Fat: 4.28 g
    • Saturated Fat: 1.07 g
  • Carbohydrates: 3.27 g
    • Sugars: 1.25 g
  • Protein: 10.41 g
  • Fiber: 0.54 g

Advice

You can optionally add carrots, celery root, and parsley root to the paprikash. Part of the water used to cook the paprikash can be replaced with 2 deciliters of white wine.