Chicken Paprikash with Cream

One of those dishes that we enjoy all year round, and it can also be prepared in advance. Paprikash originates from Hungarian cuisine, so it contains ground red paprika, and a dollop of sour cream is added at the end for the finishing touch. It pairs well with numerous side dishes, with pasta, especially noodles or spirals, being among the most popular.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 3 spoons Oil, vegetable oil, canola

  • 2 piece Onion, raw

  • 2 pod Garlic, fresh

  • 900 g Meat, chicken, loaves

  • 1 piece Spices, bay (leaves)

  • 2 spoons Spices, paprika

  • pieces Tomato, concentrate

  • 300 ml Soup base, chicken, cube

  • pieces Salt, table

  • 0.5 spoons Koruzni škrob

  • 150 g Sour cream

  • 0.5 dl Sweet cream

Steps

  1. Peel the garlic and onion, then finely chop them separately. Lightly season the chicken pieces with salt and pepper.

  2. Heat oil in a large pot and first sauté the chopped onion. Fry it over medium heat, stirring frequently to prevent burning. Once the onion becomes translucent, add the garlic to the pot and sauté it with the onion just until fragrant.

  3. Add the chicken pieces to the pot and quickly sear them on both sides (about 2-3 minutes per side). Be careful not to burn the onion and garlic, adjusting the heat as needed. Add the ground paprika, bay leaf, and tomato paste, and mix the ingredients well to evenly season the meat. Pour in the broth and use a wooden spoon to scrape the bottom of the pot to release any caramelized bits from searing.

  4. Simmer the paprikash partially covered over low heat for about 40 minutes, or until the meat becomes tender. Stir occasionally and add more liquid if needed, but not too much, as the dish should be thick. There should be just enough liquid to almost fully cover the meat. Season the paprikash with additional salt and/or pepper while cooking.

  5. In a small bowl, mix the sour cream, starch, and a bit of sweet cream until smooth. Gradually stir this mixture into the sauce. Continue cooking the paprikash while stirring constantly for about 5 minutes, making sure the sauce does not boil, as it could separate and lose its creamy texture.

  6. Serve the prepared paprikash on plates and pair it with pasta, gnocchi, or spaetzle.

Nutrition Information (Per 100g)

  • Calories: 162.65 kcal
  • Fat: 9.79 g
    • Saturated Fat: 2.69 g
  • Carbohydrates: 2.92 g
    • Sugars: 0.97 g
  • Protein: 13.3 g
  • Fiber: 0.45 g