Chicken Paprikash By Annie Copps
Not being of Hungarian descent, I can't vouch for the authenticity of this chicken paprikash recipe—but I do stand by it's wonderful, deep and rich flavor.
Paprika, a powder made from dried peppers is the star spice here—I tend to use a hot variety, but you can find it smoked, very spicy, and even on the sweeter side. Also, I used chicken thighs, as I find them the most flavorful cut, they are pretty forgiving when you cook them and as a bonus, they are reasonably inexpensive.
Start by browning lightly-floured chicken thighs, then adding onions, garlic, Hungarian peppers (they are slightly spicy and can be substituted with a mix of green pepper and jalapenos), some chopped tomatoes, and a good dose of the paprika. Let it simmer for a half hour or so then whisk in sour cream. Serve it with buttered noodles or simple rice. Oh yeah, you're going to love this one.
Yield: 6 servings
6 chicken thighs (about 3 pounds)
kosher or sea salt
Freshly ground black pepper
About ½ cup flour
1 large yellow onion, thinly sliced
1 clove garlic, minced
4 Hungarian peppers (substitute with 2 bell peppers and 1 jalapeno), roughly chopped
4 plum tomatoes, peeled, cored, seeded, and chopped
2 tablespoons paprika
1 1⁄2 cups low sodium chicken stock
3⁄4 cup sour cream
3 tablespoons unsalted butter
Cooked rice or dumplings
Garnish: roughly chopped parsley
Place flour,1 tablespoon of salt and a few teaspoons pepper into a large plastic bag; add chicken toss well to coat with flour.
In a large Dutch oven over medium-high heat, add a thin layer of oil, brown chicken well, about 2 to 3 minutes per side. Do not overcrowd pan—cook in batches, if necessary. Remove to a plate.
Lower heat to medium-low, add onions and cook 5 minutes. Stir in the garlic, tomatoes, peppers, and paprika cook stirring often, about 5 minutes. Return chicken to the pan with any juices. Add stock and bring to a boil.
Reduce heat to a simmer and cover. Cook 15 minutes, turn the chicken. Cook another 12 to 15 minutes until the chicken is fully cooked.
In a medium bowl, whisk together sour cream and 1 cup of sauce from pot. Stir sour cream mixture into sauce in pot.
Serve with rice or dumplings. Garnish with chopped parsley.
(Courtesy: Yankee Magazine)
Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.
LISTEN & MORE RECIPES
About The Daily DishThe Daily Dish brings you regular recipes from public media's favorite chefs.
About the Author
More Recipes from Festival Chefs
Jody Adams' Lentils, Sausages & Grapes
David Blessing's Short Rib Tacos
Chris Coombs Cider Braised Duck Leg
Jose Duarte's Lobster Causa
Jeff Fournier's Cherry Tomato Puttanesca
Rich Garcia's Trash Fish Minestrone
Will Gilson's Smoked Bluefish
Will Gilson's Stuffies
Deborah Hughes & Mary-Catherine Deibel's Red Pepper Soup
Frank McClelland's Pot-au-Feu of Poussin
Brendan Pelley's Seared Scallops
Robert Sisca's Monkfish
Sign-up for WGBH Food & Wine updates, WGBH promotions, and previews of what's coming up on WGBH TV.
Support for WGBH is provided by:Become a WGBH sponsor