Chicken Paprikash

Chicken Paprikash
Chicken Paprikash

Chicken Paprikash is a popular dish of Hungarian origins. It is famous for its distinct red colour thanks to the generous amounts of paprika used. However, fear not, the paprika used is also the Hungarian paprika that is not very spicy. The Hungarian sweet paprika is the key essential ingredient that gives this recipe its identity. This recipe is rich and buttery on the palate, typically because the Hungarian temperate weather conditions demand meals that can keep the people warm inside. Plus, it incorporates minimal ingredients to culminate into a dish so divine! Here, I am recreating the traditional and authentic Chicken Paprikash recipe. So do let me know your take on it!
So for all the chicken lovers out there, Chicken Paprikash is a must-try for the winter months at least. Or who are we kidding, just go ahead and give it a shot to see the rich flavours come alive in this extremely simple and delicious recipe!

Ingredients:
Serves 4
750g chicken, medium cut, washed
3 tbsp butter
4 medium onions, diced
2 tbsp garlic paste
2 tsp salt
2 tsp black pepper powder
2 tbsp Hungarian paprika powder
2 tsp red chilli powder
1 red capsicum, diced
1 yellow capsicum, diced
6 medium tomatoes, diced
1 cup chicken stock
1/2 cup sour cream
1 tbsp cornflour
Fresh parsley for garnish

Method:
Step 1: Heat the butter in a heavy bottom pan/karahi. On high heat, add the onions and sauté till it turns translucent.
Step 2: Lower the heat and add the garlic paste and mix for a minute till the raw aroma disappears.
Step 3: On high heat, stir in the chicken pieces and let it sear. Lower the heat, add salt and black pepper powder and give it a mix. Let it cook for 5 minutes this way.
Step 4: Add the Hungarian sweet paprika powder and red chilli powder. Mix well. Cover and cook for 10-15 minutes. At this point, the juices of the chicken should start to emanate and the oil should separate.
Step 5: Add the red and yellow capsicums and mix. Lower the heat and cook for 5 minutes.
Step 6: Add the diced tomatoes. You may puree them if you like. Cook for another 10 minutes.
Step 7: Now add the chicken stock. Scrape off all the ingredients stuck to the pan/karahi and give it a good mix. Cover and let it simmer for about 20 minutes.
Step 8: In the meanwhile, mix together the sour cream and cornflour. Take a tbsp of chicken broth that is cooking, and add it to the sour cream mixture. Pour it all back to the chicken in the pan/karahi. Give it a mix and simmer for about another 5 minutes. Check and adjust the seasoning.
To make the sour cream at home, lightly whisk together 1/2 cup cream with a tbsp of lemon juice in a bowl. Add a pinch of salt, and whisk it all together gently to form soft peaks. Don’t overwhisk, else it will turn into butter. And your sour cream is ready to use.
Step 9: Garnish with fresh parsley. Serve hot over boiled pasta or just plain rice!

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