• Tweet

This easy recipe is my version and isn’t the traditional Hungarian dish where bone-in pieces of chicken are used (that recipe is below), but we prefer the skinless, boneless cuts to not have to deal with the bones. It is still cooked in a delicious sauce loaded with paprika and sour cream. Using Greek yogurt is certainly not traditional either, but is definitely a workable substitute for lower fat and calories.

HUNGARIAN CHICKEN PAPRIKASH

2 pounds boneless, skinless chicken thighs or breasts
½ cup all-purpose flour
2-3 tablespoons QUALITY Hungarian paprika (see notes)
FRESH ground sea salt and black pepper
3 tablespoon butter
1 cup sweet onion, chopped
⅛ teaspoon cayenne pepper (optional)
2 cups homemade chicken bone broth
1 cup sour cream or Greek yogurt

• Combine flour, 2 tablespoon paprika, salt and pepper in a dredge pan.
• Dredge the chicken in the flour mixture. NOTE: DO NOT THROW OUT FLOUR you will use it later.
Heat butter in large Dutch or skillet over medium-high heat.
• Add chicken pieces and brown 3-4 minutes per side.
• Remove chicken and set aside, keeping warm.
• Add onion, cayenne pepper and 1 tablespoon paprika, saute 2-3 minutes until the onion is tender.

• Add chicken stock.
• Bring to SLOW boil and then reduce heat, cover and simmer 5-10 minutes or until chicken is completely cooked through. 

• To the leftover flour, add ½ cup sour cream and ½ cup of liquid from skillet. Mix until smooth.
• Add mixture back into pot and simmer for 5 minutes, stirring occasional.
• Return chicken pieces to the sauce.
• Turn heat off and add remaining sour cream, stirring constantly.
• The sauce should be a very pale orange color.
• Serve immediately.

NOTES:

• Chicken thighs contribute another layer of richness to the dish.
• Regular paprika has almost no heat level whereas Hungarian paprika has a serious kick to it. Adjust the type and amount of paprika based on your tolerance for the heat level.

CHICKEN PAPRIKASH Yield: 6 servings slightly adapted from MOLLY YEH

Level: Easy Total: 35 min Active: 35 min

4 tablespooel.ns unsalted butter
2 large onions, thinly sliced
FRESH ground Kosher salt and black pepper
4 cloves garlic, FINELY minced
2 tablespoons Hungarian SWEET paprika
1/4 teaspoon cayenne
2 tablespoons WONDRA flour
1 1/2 cups homemade chicken bone broth
Pinch of sugar
1 pound skinless, boneless chicken thighs, trimmed and cut into 3/4-inch pieces
1/4 cup heavy cream
1 tablespoon white wine vinegar
Crusty bread, for serving, optional

• Melt 3 tablespoons of the butter in a large saucepan.
• Add the onions, season with salt and pepper and cook over moderate heat, stirring occasionally, until golden and tender, about 10 minutes.
• Add the garlic, paprika and cayenne and cook, stirring 2-3 minutes, until dark red in color.
• Add the flour and the remaining 1 tablespoon butter and cook, stirring, for 2 minutes.
• Stir in the broth and sugar and cook2-3 minutes until the sauce is thickened.
• Add the chicken to the sauce and bring to a SLOW simmer.
• Cook over medium-low heat 10-15 minutes until the chicken is tender. Stir in the heavy cream and vinegar.
• Taste and season to taste with salt and pepper.
• Serve with crusty bread if desired!