Chicken Paprikash with Pumpkin

A delicious one-pot dish that can be served with various side dishes. Paprikash originates from Hungary, so its no surprise that one of the main ingredients is ground red paprika. This time, weve added a popular autumn vegetable for flavor and color, which delights us with its beautiful hue, versatility, and excellent taste - pumpkin.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 55 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 spoons Oil, olive

  • 400 g Meat, chicken, loaves

  • 1 piece Onion, raw

  • 2 pod Garlic, fresh

  • 400 g Pumpkin, raw

  • 1 spoon Spices, paprika

  • pieces Tomato, concentrate

  • 500 ml Soup base, chicken, cube

  • pieces Salt, table

  • 1 teaspoon Koruzni škrob

  • 150 g Sour cream

Steps

  1. Peel the onion and garlic, then finely chop them separately. Peel the pumpkin if necessary and remove the seeds, then coarsely grate it. Rinse the chicken under running water and thoroughly dry it with paper towels. Lightly season it with salt and pepper.

  2. Place a large pot on the stove and heat the oil. Place the seasoned chicken pieces on the hot oil and brown them on both sides. The meat doesn't need to be fully cooked, as it will finish cooking in the sauce. Remove the browned chicken from the pot and set it aside on a plate.

  3. Add the onion to the pot and sauté it over medium heat until translucent. Add the chopped garlic and grated pumpkin, and sauté everything together for about 2 minutes, stirring occasionally. Sprinkle in the sweet paprika and quickly sauté it, then mix in the tomato paste.

  4. Pour the broth (you can also use water) into the pot and use a spatula to scrape the bottom well to release all the caramelized bits that formed during sautéing. Return the browned chicken to the sauce, cover the pot, and simmer the dish over low heat for about 40 minutes. Season with pepper and salt, and add more broth or water if needed.

  5. In a small bowl, mix the sour cream and cornstarch until smooth. Stir the mixture into the sauce. Continue cooking the paprikash for about 5 minutes, stirring constantly. It's important that the sauce does not boil, as it may separate and not become thick and creamy.

  6. Serve the prepared paprikash on plates. It can be accompanied by bread, dumplings, pasta, spaetzle, or any other side dish of your choice.

Nutrition Information (Per 100g)

  • Calories: 118.28 kcal
  • Fat: 7.22 g
    • Saturated Fat: 2.35 g
  • Carbohydrates: 4.15 g
    • Sugars: 1.08 g
  • Protein: 7.67 g
  • Fiber: 0.27 g